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 sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
- Add garlic and sauté, 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.
- Cooks' note: Salad can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.37 Kcal (366 kJ) | ||
| Calories from fat | 37.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Sodium | 11.48mg | 0% | |
| Potassium | 279.5mg | 6% | |
| Total Carbs | 12.01g | 4% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 75.72 Kcal (317 kJ) | ||
| Calories from fat | 32.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Sodium | 9.95mg | 0% | |
| Potassium | 242.23mg | 6% | |
| Total Carbs | 10.41g | 4% | |
| Sugars | 3.15g | 15% | |
| Dietary Fiber | 1.84g | 8% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 10.8mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.5mg | 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.
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