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Summer Corn And Tomatoes

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Summer
Ingredient: 
Corn

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