Recipe courtesy of Food Network
Corn, Tomato, and Scallion Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 90
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 278
- Total: 31 min
- Prep: 25 min
- Cook: 6 min
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
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.