Corn and Tomato Saute

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Corn and Tomato Saute

 

5 ears sweet corn, husked

1 tablespoon olive oil

3/4 teaspoon minced garlic

1 cup cherry tomatoes, halved

1 tablespoon cider vinegar

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup sliced scallions or green onions

 

Cut kernels off three of the cobs (makes about 2 1/4 cups); reserve kernels.

Cut remaining two ears crosswise in 1-inch “wheels.”

In a large skillet over medium heat, heat oil. Stir in corn kernels, corn wheels

and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes,

vinegar, salt and pepper; cook until tomatoes are barely softened, about 2

minutes. Turn off heat and stir in scallions.

Serve corn and tomato mixture over grilled fish or chicken, if desired, or as a

side dish with the wheels as a garnish. The mixture can also be served at room

temperature, or served uncooked as a salad by simply tossing all ingredients

together in a bowl.

Makes about 3 cups.

 

 

 

 

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