Corn, Tomato and Scallion Salad

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  ears corn, shucked and kerneled
• 1  tablespoon olive oil
• 4  cloves garlic, minced
• 1 1⁄2 tablespoons  balsamic vinegar
• 1 1⁄2 tablespoons  chicken stock
• 1⁄2 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.