CORN, TOMATO AND SCALLION SALAD
Steps:
- 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.
- 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.
- Remove skillet from heat and stir in scallions.
- Transfer vegetables to a large plate to cool and season with salt and pepper.
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