Corn-And-Tomato Scramble (Gourmet Summer Salad)
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cider vinegar (or another tasty vinegar)
- 1 1⁄4 lbs tomatoes, cut into bite-size pieces
- 1 bunch scallion, finely chopped, keeping white parts and greens separate
- 2 tablespoons unsalted butter
- 4 cups corn kernels (from about 8 ears)
directions
- Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
- 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.
- Stir together corn, tomatoes, and scallion greens.
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Reviews
-
This one of the best dishes I've evere eaten or prepared. Absolutely phenom! I have two gardens, one @ Ma's and one with my boyfriend and there's always a plethora of tomatoes at one and corn at the other. I made this dish big enough to split between the two households and couldn't keep up with the requests for more! It's good hot and cold and on anything: salad greens, burritos and quesadillas, on chowers or stews as a garnish or more stirred in, veggie wraps, ANYWHERE! I strongly recommend this recipe to anyone, anywhere to use it as a main dish or garnish or a side. Very versatile and scrumptious.
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This is so great! I always buy too much corn and then wonder what to do with the leftovers! From now on, there is no wondering! We loved this salad! I used already cooked corn, cut from the cob right into the frying pan. I didn't take the time to cool the onion/corn mixture--just tossed it right with the tomatoes and let that sit for about 20 minutes before plating--terrific! Absolutely delightful!
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