Name: Corn-and-Tomato Scramble
Cook time: 25 minutes
Total time: 30 minutes
Yield: Makes 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon cider vinegar; 1 1/4 pounds tomatoes, cut into bite-size pieces; 1 bunch scallions, finely chopped, keeping white parts and greens separate; 2 tablespoons unsalted butter; 4 cups corn kernels (from about 8 ears)

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Corn-and-Tomato ScrambleQuentin Bacon

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.

Cooks' note:

Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.

Recipe notes

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