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Corn-and-Tomato Scramble Recipe

Corn-and-Tomato Scramble Recipe

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 tsp cider vinegar
1 1/4 lb tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped , keeping white parts and greens separate
2 tbsp unsalted butter
4 cups corn kernels (from about 8 ears )

Directions:

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
Stir together corn, tomatoes, and scallion greens.
What to drink:Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
Cooks' note: Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	164 Kcal (687 kJ)
Calories from fat	65.52 Kcal
		% Daily Value*
Total Fat	7.28g	11%
Cholesterol	7.63mg	3%
Sodium	7.16mg	0%
Potassium	369.04mg	8%
Total Carbs	21.3g	7%
Sugars	4.28g	17%
Dietary Fiber	2.88g	12%
Protein	3.6g	7%
Vitamin C	10.3mg	17%
Calcium	12.9mg	1%

Amount Per 100 g
Calories	108.53 Kcal (454 kJ)
Calories from fat	43.36 Kcal
		% Daily Value*
Total Fat	4.82g	11%
Cholesterol	5.05mg	3%
Sodium	4.74mg	0%
Potassium	244.22mg	8%
Total Carbs	14.1g	7%
Sugars	2.83g	17%
Dietary Fiber	1.91g	12%
Protein	2.38g	7%
Vitamin C	6.8mg	17%
Calcium	8.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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