Recipe courtesy of Food Network
Save Recipe Print
Total:
31 min
Prep:
25 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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 and season, 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Tangy Tomato Brisket

Recipe courtesy of Ree Drummond

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Fierce Fried Corn

Recipe courtesy of Patti LaBelle

Southern Creamed Corn

Recipe courtesy of The Neelys

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.