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Recipe courtesy of Gourmet Magazine

Show: Cooking Live

Episode: Back to Business

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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.

My Private Notes

Name: 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