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 vinegar can vary, too, depending on what you have on hand or your personal tastes. Enjoy!
Serves: 4 to 6
Prep Time: 12 minutes
Total Time: 25 minutes
3 Tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar or red wine vinegar
1-2 fresh ripe tomatoes, quartered, seeded, and cut into 1 inch pieces
1 bunch green onions, white parts and green parts separated, then chopped
3 Tablespoons butter
4 cups fresh corn kernels (about 6 to 8 medium ears worth)
kosher salt and fresh ground black pepper, to taste
1. Make Dressing: In a large bowl, whisk together the oil, vinegar, 3/4 teaspoon kosher salt and 1/4 teaspoon of fresh ground pepper.
2. Marinate Tomatoes: Add tomatoes and the green part only of the onion to the bowl and toss to coat.
3. Heat Onion: In a large skillet set over medium-high heat butter until melted and 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.
4. Cook Corn: 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.
5. Finish & Serve: When corn is hot, remove from heat and transfer to the bowl with tomatoes. Stir well. Let salad cool a few minutes to combine flavors. Adjust seasoning for salt and pepper, if needed. Serve warm or at room temperature. Enjoy!
