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Food & Recipes

Foodie 411

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Corn, Tomato, and Scallion Salad

This Recipe Is:

By The Food Gal
WebMD Recipe from Foodily.com

Ingredients

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

Instructions

Cut away the corn kernels from the ears, discarding the cobs.
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.
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.