Corn, Tomato and Scallion Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
4 ears fresh corn, shucked |
2 tablespoons extra-virgin olive oil |
2 garlic cloves, minced |
1 1/2 tablespoons balsamic vinegar |
1 lb cherry tomatoes, halved |
1/2 cup coarsely chopped scallion greens |
Directions:
1. 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.
2. 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.
3. Remove skillet from heat and stir in scallions.
4. Transfer vegetables to a large plate to cool and season with salt and pepper.
5. Cooks' note: Salad can be made 1 day ahead and chilled, covered.
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