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Epicurious

Corn-and-Tomato Scramble

4.7

(64)

Image may contain Plant Food Produce Vegetable Bean and Lentil
Corn-and-Tomato ScrambleQuentin Bacon

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.

Cooks' note:

Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. Step 1

    Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

    Step 2

    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.

    Step 3

    Stir together corn, tomatoes, and scallion greens.

  2. What to drink:

    Step 4

    Artezin Mendocino
    Zinfandel '07 or
    Château de Chamirey
    Mercurey Rouge '07

TagsTomatoVegetableCornSideDinnerGluten FreeNut FreeVegetarian30 Minutes or Less5 Ingredients or FewerEasySauteSummerGourmet
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