Heat 12-inch nonstick skillet over medium-high heat and cook corn with onion, stirring frequently, until vegetables are starting to toast, about 5 minutes. Add Country Crock® Spread and stir until Spread is melted. Stir in tomatoes, vinegar and black pepper and cook until heated through, about 1 minute. Stir in basil. Serve hot, room temperature or chilled.
*This is a great way to use leftover cooked corn-on-the-cob!
TIP: Use 4 cups thawed, frozen corn instead of fresh corn-on-the-cob.
See nutritional information for saturated fat content.