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Corn, Tomato, and Scallion Salad

Corn, Tomato, and Scallion Salad
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  • 4 ears
    fresh corn, shucked
  • 2 tablespoons
    extra-virgin olive oil
  • 2 cloves
    garlic, minced
  • 1 1/2 tablespoons
    balsamic vinegar
  • 1 pound
    cherry tomatoes, halved
  • 1/2 cup
    coarsely chopped scallion greens
  1. Cut away the corn kernels from the ears, discarding the cobs. 
  2. Heat the 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.
  3. 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.
  4. Remove skillet from heat and stir in scallions.
  5. Transfer vegetables to a large plate to cool and season with salt and pepper.
Salad can be made 1 day ahead and chilled, covered.It’s also great incorporated into a pasta salad or topped with grilled shrimp. 
Nutritional Information

Makes: 8 servings
  • Calories75
  • Carbohydrates9.9 g
    • Dietary fiber1.8 g
  • Cholesterol0 mg
  • Fat3.9 g
    • Saturated fat0.6 g
  • Sodium10 mg
  • Protein1.8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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