Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, 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.
Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.
Recipe information
Total Time
30 minutes
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
Step 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.
Step 3
Stir together corn, tomatoes, and scallion greens.
What to drink:
Step 4
Artezin Mendocino
Zinfandel '07 or
Château de Chamirey
Mercurey Rouge '07
