Recipe courtesy of Gourmet Magazine

Corn, Tomato, and Scallion Salad

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  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Remove skillet from heat and stir in scallions.
  4. Transfer vegetables to a large plate to cool and season with salt and pepper.
  5. Salad can be made 1 day ahead and chilled, covered.