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Summer Corn And Tomatoes

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  Ears of corn 5
  Yogurt based spread 1 Tablespoon (Such As Brummel & Brown)
  Diced onion 1 Cup (16 tbs) (1 Small One)
  Cherry tomatoes 1 Pint, cut in half (Grape Tomatoes)
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1754 Calories from Fat 108

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 0.64 mg0.21%

Sodium 931.1 mg38.8%

Total Carbohydrates 414 g138%

Dietary Fiber 51.9 g207.8%

Sugars 83.7 g

Protein 59 g118.6%

Vitamin A 162.2% Vitamin C 376.9%

Calcium 23.2% Iron 67.9%

*Based on a 2000 Calorie diet

Summer Corn And Tomatoes Recipe