On Line Cookbook

Corn, Tomato and Scallion Salad

Recipe Information
Diane B.


  • 4 ears of fresh corn, shucked
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1-1/2 tbsp (20 ml) balsamic vinegar
  • 1 lb (.5 kg). cherry tomatoes, halved
  • 1/2 cup (125 ml) coarsely chopped scallion greens (green onions)
  • salt and pepper, to taste
  • Cut corn kernels from ears, discarding cobs.
  • Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender about 4 minutes.
  • Add garlic and saute, stirring 1 minute.
  • Add vinegar and cook, stirring, until most is evaporated, about 1 minute.
  • Add tomatoes and cook, gently stirring, 1 minute.
  • Remove skilled from heat and stir in scallions.
  • Transfer vegetables to a large plate to cool and season with salt and pepper.
Salad can be made 1 day ahead and chilled, covered.

From Gourmet July 2000