Corn, Tomato and Scallion Salad

4 ears fresh corn; shucked
2 tablespoons extra-virgin olive oil
  Salt; to taste
  Freshly-ground black pepper; to taste
2 cloves garlic; minced
1 1/2 tablespoons balsamic vinegar
1 pound cherry tomatoes; halved
2 bunches scallion greens; 1/2 cup coarsely chopped,

Cut corn kernels from ears, discarding cobs.  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.

Add garlic and saute, 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.

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

Source:  Sara Moulton

4 servings

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