Corn, Tomato and Scallion Salad
Salads
shucked
minced
[mine happened to be "lemon" white balsamic]
halved
coarsely chopped (use just scallion tops according to the original recipe - I used whole scallions)
1. Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 2 minutes.
2. Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
3. Remove skillet from heat and stir in scallions.
4. Transfer vegetables to a large plate to cool and season with salt and pepper.
Salad can be made 1 day ahead and chilled, covered. You can also use regular dark balsamic in this - the corn will have a brownish tinge to it.
Per Serving (excluding unknown items): 83 Calories; 4g Fat (40.1% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.