1 (8 ounce) can Italian seasoned corn
2 cups water
1/2 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1 cup low fat yogurt (optional)
Preheat oven to 350 degrees F (175 degrees C). Place corn in a large nonstick skillet over medium high heat. Pour water over corn and keep warm.
Place the lemon juice, vinegar, salt, pepper and yogurt in a blender or food processor or a food tube. When processed, pour mixture over the corn and toss to coat. Cover or wrap skillet and turn under oil. Boil remaining vinegar mixture, and pour over corn.
Place cup of yogurt in the skillet; add water and stir to coat. Bring to a boil, and then reduce heat to low. Cook corn about 10 minutes, stirring constantly.