Corn and Tomato Scramble

By commercecook

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

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

Details

Servings 4

Preparation

Step 1

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.