Corn-And-Tomato Scramble (Gourmet Summer Salad)
- Reviews 4
Ready In: 25 mins
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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