Recipe courtesy of Gourmet Magazine
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.
