Summer Corn And Tomatoes
|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|
|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.