Corn and Tomato Scramble

Summer corn and vine-ripened tomatoes are already close to perfection, but they taste best when prepared simply.

Photo by Lorene G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon cider vinegar

  • 1 1/4

    pounds tomatoes, cut into bite-size pieces or use cherry tomatoes cut in half

  • 1

    bunch scallions, finely chopped, keeping white parts and greens separate

  • 2

    tablespoons unsalted butter

  • 4

    cups corn kernels, from about 8 ears

Directions

Whisk together oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss tomatoes with dressing. While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12 inch skillet over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Add corn and saute until just tender, about 5 minutes. Transfer to a bowl and cool. Stir together corn, tomatoes and scallion greens. Corn can be cooked 1 day ahead and chilled. Bring to room temperature before serving.

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