Corn, Tomato, and Scallion Salad
Recipe courtesy of
Food Network
- Total:
- 31 min
- Prep:
- 25 min
- Cook:
- 6 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
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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