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