Cooks' note:
Salad can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
Preparation
Step 1
Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
Step 2
Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Step 3
Remove skillet from heat and stir in scallions.
Step 4
Transfer vegetables to a large plate to cool and season with salt and pepper.
