Corn-and-Tomato Scramble
A fresh summer side dish combining sweet corn kernels and juicy tomatoes with scallions in a light olive oil and cider vinegar dressing. Perfect for showcasing peak-season produce.
6 servings
23 min
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Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon cider vinegar
- •1¼ pounds tomatoes
- •1 bunch scallions
- •2 tablespoons unsalted butter
- •4 cups corn kernels
Cooking Instructions
- 1.
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
5 min
- 2.
While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
15 min
- 3.
Stir together corn, tomatoes, and scallion greens.
3 min
- 4.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
