Corn, Tomato, And Scallion Salad

By á-170456

Ingredients

• 4 ears fresh corn shucked
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 garlic cloves minced
• 1 1/2 tablespoons balsamic vinegar
• 1 pound cherry tomatoes halved
• 2 bunches scallion greens coarsely chopped, to yield abt 1/2 cup

Details

Servings 4

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 saute corn, seasoning with salt and pepper, to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

Salad can be made 1 day ahead and chilled, covered.

This recipe yields 4 to 6 servings.