Ingredients
4
ears fresh corn, shucked
2
tbsp extra-virgin olive oil
1
1/2 tbsp balsamic vinegar
1
lb cherry tomatoes, halved
1/2
cup coarsely chopped scallion greens
Directions
1.
Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
2.
Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
3.
Remove skillet from heat and stir in scallions.
4.
Transfer vegetables to a large plate to cool and season with salt and pepper.
6.
Salad can be made 1 day ahead and chilled, covered.
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