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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nothing says summer like sweet corn and fresh tomatoes. Ingredients:
5 ears corn |
1 tablespoon yogurt-based spread (such as brummel & brown) |
1 cup diced onion |
1 pint grape or cherry tomatoes, cut in half |
1 tablespoon chopped fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Remove and discard husks and silks from corn. Cut off corn kernels into a bowl; scrape milk and remaining pulp from cob with a paring knife to measure 3 cups. Set corn aside.
2. Heat yogurt-based spread in a large nonstick skillet over low heat; add onion. Cook over medium heat 3 minutes, stirring occasionally. Add corn and cook 4 minutes, stirring frequently. Add tomatoes; cook 3 minutes. Stir in parsley, salt, and pepper.
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