Corn, Tomato and Scallion Salad

Total Time
25mins
Prep 15 mins
Cook 10 mins

Ingredients Nutrition

  • 2 ears corn, shucked and kerneled
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 12 tablespoons balsamic vinegar
  • 1 12 tablespoons chicken stock
  • 12 lb cherry tomatoes, halved
  • 3 scallions, coarsely chopped
  • salt and pepper

Directions

  1. Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
  2. Add garlic and saute until garlic becomes aromatic, less than 1 minute.
  3. Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
  4. Remove from heat, stir in scallions.
  5. Cool, season with salt and pepper, serve at room temperature.

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