1 medium ear of fresh white or yellow corn, removed from the cob

1 cup grape tomatoes or small cherry tomatoes

1 yellow squash, sliced into 1/8-inch thick rounds

1 teaspoon balsamic vinegar

1 tablespoon fresh basil, sliced

1 tablespoon shredded Parmesan cheese

1 1/2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Heat the olive oil in a skillet over medium-high heat.

Add the corn and squash and stir to coat them well. Saute for three to four minutes.

Add the tomatoes and stir well. Reduce the heat to medium and cook until the corn and squash are tender. Stir occasionally.

Remove from heat. Season with salt and freshly ground black pepper. Add balsamic vinegar and fresh basil, stir well. Top with Parmesan cheese and serve.

Variation for a Mexican-style saute: Substitute cilantro for fresh basil. Substitute two teaspoons of fresh lime juice for balsamic vinegar and add a dash of cumin.

Recipe courtesy of Kari Morris and Dr. Amber French, authors of "Wellness 100: 100 Carbs/100 Recipes."