Corn, Tomato and Scallion Salad

1. 1

   Saute corn in hot olive oil, adding salt and pepper to taste, until tender.

2. 2

   Add garlic and saute until garlic becomes aromatic, less than 1 minute.

3. 3

   Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.

4. 4

   Remove from heat, stir in scallions.

5. 5

   Cool, season with salt and pepper, serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.