- 4
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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
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.
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