No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (146g) Recipe makes 10 servings
Calories 118
Calories from Fat 50		(43%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 8mg		0%
Potassium 323mg		9%
Total Carbohydrate 17.2g		5%
	Dietary Fiber 2.7g	10%
	Sugars 1.9g
Protein 2.8g		5%
detailed view... how is this calculated?

Corn-And-Tomato Scramble (Gourmet Summer Salad)

Recipe #379968 | 25 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: blucoat
Jul 2, 2009

A simple and delicious recipe from Gourmet Magazine (July 2009) that highlights delicious fresh summer ingredients. The corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new. The leftovers are great too!

SERVES 10 (change servings and units)

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

1
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
2
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.
3
Stir together corn, tomatoes, and scallion greens.

Questions about this recipe?

Featured Reviews for This Recipe

From: JeriBinNC

On Aug 23, 2009

Simple, fresh, and good. I did add a little fresh basil but otherwise followed the recipe as written. Great showcase for summer goodness!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: susie cooks

On Jul 9, 2009

So easy and fresh!!!! I cut the recipe in half. Everyone really enjoyed this salad. The leftovers are delicious! I will definitely be making this again.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Tetris Master!

On Sep 29, 2009

This one of the best dishes I've evere eaten or prepared. Absolutely phenom! I have two gardens, one @ Ma's and one with my boyfriend and there's always a plethora of tomatoes at one and corn at the other. I made this dish big enough to split between the two households and couldn't keep up with the requests for more! It's good hot and cold and on anything: salad greens, burritos and quesadillas, on chowers or stews as a garnish or more stirred in, veggie wraps, ANYWHERE! I strongly recommend this recipe to anyone, anywhere to use it as a main dish or garnish or a side. Very versatile and scrumptious.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mickie49

On Aug 31, 2009

This is so great! I always buy too much corn and then wonder what to do with the leftovers! From now on, there is no wondering! We loved this salad! I used already cooked corn, cut from the cob right into the frying pan. I didn't take the time to cool the onion/corn mixture--just tossed it right with the tomatoes and let that sit for about 20 minutes before plating--terrific! Absolutely delightful!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews