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Author Notes: This recipe is adapted from a recipe in Gourmet July, 2009. It is absolutely delicious and hard to stop eating. The original recipe calls for 2 Tb of oil for the dressing and 2 Tb of butter for sauteeing the scallions and corn. It also calls for 3/4 tsp of salt for the dressing. All this is not necessary as well as not healthful. The sweetness of the corn and tomatoes with a pinch of salt speak for themselves. —ellenl
tablespoon extra-virgin olive oil
teaspoon cider vinegar
pounds tomatoes (heirloom) in bite-sized chunks
bunch scallions-chopped, keep white and green parts separate
cups corn kernels (from about 4 ears)
- Whisk together oil, vinegar, pinch of salt, 1/4 tsp pepper. Toss cut tomatoes with dressing.
- While the tomatoes are marinating, saute the white parts of the scallions in a little smart balance with a pinch of salt and 1/2 tsp of pepper in a skillet over medium-high heat until golden (about 4 mins.)
- Add corn and saute until just tender (about 5 mins.)
- Add corn to tomatoes, add scallion greens and toss. Also wonderful with additional herbs.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Corn Recipe