Ingredients
- 4 ears fresh corn, shucked
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/2 tablespoons balsamic vinegar
- 1 lb cherry tomatoes, halved
- 1/2 cup coarsely chopped scallion greens
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.
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By heididanna_7521073
Ferndale, MI
on July 15, 2009
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i was so excited to make this because i adore all of the flavors in this, but it was just too much going on for me. when i cooked the garlic and the corn together, i just wanted to stop there and throw in the scallions (which i did at a later date- was soo good. maybe if i didn't add heat to the tomatoes i would like it better. definitely worth a try though!
By tnessas_1967032
Princeton, NJ
on April 17, 2006
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This is the second time I've made this corn, tomato and scallion side dish for a small family chicken barbeque and got rave reviews both times. I followed the recipe except that I used a bag of frozen sweet corn instead of fresh corn, which wasn't in season. I highly recommend that if you're serving to company, serve it on a bed of crisp romaine lettuce. Makes a beautiful presentation, and with the yellow corn and red cherry tomatoes, this salad is really pleasing.
By lmahaffey_2036932
Tomball, TX
on October 01, 2005
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My family couldn't get enough of this dish. It was so yummy! It was even good the second day.
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