Summer garden stars tomatoes, corn are shining

If ever there were two shining stars of the summer garden, they would most certainly be homegrown tomatoes and sweet corn! Can you even begin to imagine an August garden or a farmers market without juicy, “vine-ripened” tomatoes or “just picked from the field” corn? Enjoy!

Italian Garden Skillet Sauté

61/2 cup chopped onion

1/4 cup fat-free Italian dressing

2 cups fresh or frozen whole-kernel corn, thawed

1 1/2 cups chopped fresh tomatoes

1 tablespoon chopped fresh parsley

1/8 teaspoon black pepper

3/4 cup shredded reduced-fat mozzarella cheese

In a large skillet, sauté onion in Italian dressing for about 5 minutes or just until tender. Add corn. Mix well to combine. Continue cooking for 5 minutes or until corn is tender, stirring often. Stir in tomatoes, parsley and black pepper. Lower heat, cover and simmer for 3 to 5 minutes. When serving, place hot corn mixture on a plate and sprinkle 3 tablespoons mozzarella cheese over top. Serve at once. Makes 4 ( 3/4 cup) servings.

•Each serving equals: 180 calories, 4 g fat, 10 g protein, 26 g carb., 579 mg sodium, 3 g fiber; Diabetic Exchanges: 1 Starch, 1 Meat, 1 Vegetable.