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