CORN-AND-TOMATO SCRAMBLE

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Corn-and-Tomato Scramble image

Provided by Ian Knauer

Categories     Tomato     Side     Sauté     Fourth of July     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Corn     Summer     Healthy     Potluck     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

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)

Steps:

  • 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.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

*** Explore more Corn-and-Tomato Scramble Recipes »

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