Summer Corn And Tomatoes

Name: Summer Corn And 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

7 ingredients

2 steps

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.