Balsamic Corn & Tomato Relish

Ingredients:

• 4 ears corn-on-the-cob, kernels removed (about 4 cups)
• 1/2 cup chopped red onion
• 3 Tbsp. Country Crock® Spread
• 1 cup grape tomatoes, halved
• 1 Tbsp. balsamic vinegar
• 1/8 tsp. ground black pepper
• 1 Tbsp. thinly sliced fresh basil leaves

Directions:

1. 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.