Corn, Tomato, and Scallion Salad

Yield:
4 to 6 servings
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 pound cherry tomatoes, halved
  • 2 bunches scallion greens, coarsely chopped to yield 1/2 cup
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, 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.


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