Corn-And-Tomato Scramble (Gourmet Summer Salad) Recipe #379968
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!
by blucoat
25 min | 20 min prep
SERVES 10
- 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)
- Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
- 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.
- Stir together corn, tomatoes, and scallion greens.
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5 stars