Corn, Tomato, and Scallion Salad

1. 1

   Cut corn kernels from ears, discarding cobs.

2. 2

   Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn, seasoning with salt and pepper, to taste, stirring, until tender, about 4 minutes.

3. 3

   Add garlic and saute, stirring, 1 minute.

4. 4

   Add vinegar and cook, stirring, until most is evaporated, about 1 minute.

5. 5

   Add tomatoes and cook, gently stirring, 1 minute.

6. 6

   Remove skillet from heat and stir in scallions.

7. 7

   Transfer vegetables to a large plate to cool and season with salt and pepper.

8. 8

   Salad can be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.