Corn, Tomato and Scallion Salad

By Genebean

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

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.