Corn, Tomato and Scallion Salad
By Genebean
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Ingredients
- 4 ears fresh corn, shucked
- 1/4 cup chopped red pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons white balsamic vinegar
- 1 lb cherry tomatoes, halved
- 1/2 cup coarsely chopped scallion greens
- salt and pepper to taste
Details
Preparation
Step 1
Cut corn kernels from ears, discarding cobs. Heat 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. Take off heat and add tomatoes and scallions, gently stirring.
Chill for at least hone hour.
Transfer vegetables to a large plate to cool and season with salt and pepper.
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