Summer Corn Salad with Heirloom Tomatoes

Fresh summer corn with heirloom tomatoes and scallions

This recipe serves 4 to 6 as a side dish and can easily be adjusted according to the number being served. The leftovers are great so there is no need to worry about making too much. I usually use both the white and green part of the scallion for this dish, but I have used a diced shallot and fresh chopped chives in a pinch. Heirloom tomatoes are the best choice if you can get them, but any fresh ripe tomatoes will work. If you are trying to avoid saturated fat, extra virgin olive oil can be used instead of the butter. Your choice of vinegars can vary, too, depending on what you have on hand or your personal tastes. Enjoy!

Summer Corn Salad with Heirloom Tomatoes

2-3 tablespoons extra virgin olive oil
1-2 teaspoons apple cider vinegar or red wine vinegar
1-2 fresh ripe tomatoes, quartered, seeded, and cut into 1 inch pieces
1 bunch scallions, white parts and green parts separated, then chopped
2-3 tablespoons butter, preferably unsalted
3-4 cups fresh corn kernels (about 6 to 8 ears worth)
kosher salt and fresh ground black pepper, to taste

In a large bowl, whisk together the oil, vinegar, about 1/2 to 3/4 teaspoon kosher salt and about 1/4 teaspoon of fresh ground pepper. Add tomatoes and the green part of the onion to the bowl and toss to coat.

In a large skillet, heat butter until melted over medium heat until bubbling, then add the white part of the onion to the pan. Cook the onion, stirring often, until it softens, about 3 or 4 minutes. When onion is cooked, add the corn to the skillet and continue cooking, stirring occasionally, until corn is heated through, another 4 to 5 minutes. When corn is hot, remove from heat and add corn to the bowl with tomatoes. Stir to combine flavors. Let salad cool a few minutes to combine flavors and serve warm or at room temperature.