Corn, Tomato, and Scallion Salad

Name: Corn, Tomato, and Scallion Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 8 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 lb cherry tomatoes, halved; 1/2 cup coarsely chopped scallion greens

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Level: Easy
Total: 31 min

Prep: 25 min
Cook: 6 min

Yield: 8 servings

Nutrition Info

Level: Easy
Total: 31 min

Prep: 25 min
Cook: 6 min

Yield: 8 servings
Nutrition Info

Ingredients

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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 lb cherry tomatoes, halved

1/2 cup coarsely chopped scallion greens

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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