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Epicurious

Corn, Tomato and Scallion Salad

4.2

(36)

Cooks' note:

Salad can be made 1 day ahead and chilled, covered.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Remove skillet from heat and stir in scallions.

    Step 4

    Transfer vegetables to a large plate to cool and season with salt and pepper.

TagsSaladCornVegetableGarlicRoot VegetableCherry TomatoTomatoScallionOnionSideLunchDinnerGluten FreeDairy FreeVegetarianNut FreeVeganQuickEasyMake AheadSauteSummerGourmet
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