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Corn, Tomato, and Scallion Salad

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Foodgal has been making this amazing corn salad since it was first published in Gourmet magazine in 2000. That’s eleven years of corn, tomato, and scallion enjoyment! How’s that for a ringing endorsement. Easy and quick, you can serve it warm, at room temperature, or cold. It’s also great incorporated into a pasta salad or topped with grilled shrimp.

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Ingredients

  • 4 ears fresh corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons balsamic vinegar
  • 1 lb cherry tomatoes, halved
  • 1/2 cup coarsely chopped scallion greens

Details

Servings 8
Preparation time 10mins
Cooking time 10mins
Adapted from webmd.com

Preparation

Step 1

Cut away the corn kernels from the ears, discarding the cobs. Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions.

Transfer vegetables to a large plate to cool and season with salt and pepper.

Note: Salad can be made 1 day ahead and chilled, covered.

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