Forgive me if I sound like a used cob salesman, but “Have I got a corn salad for YOU!”
Let me tell you: I have been making this “Corn, Tomato and Scallion Salad” since it was first published in Gourmet magazine in 2000.
Yes, folks, that’s 10 years of enjoying this corn salad. How’s that for a ringing endorsement?
I make it every summer, at least a couple of times of year. If you’ve been to my house in the summer, you’ve had this salad. I’ve made it so often, I could make it in my sleep.
That’s how easy it is.
Cut the kernels off the cobs. Saute in a pan with chopped garlic, a little balsamic vinegar, cherry tomatoes (left whole or halved), and a handful of chopped scallions. That’s it. The little bit of balsamic is a genius touch that adds depth and roundness to the flavors.
Serve warm, at room temperature or chilled. Serve as is, or incorporated into pasta salad, or topped with grilled shrimp.
This is the ultimate corn salad because it’s so simple, so wonderful and so versatile.
Try it; you won’t regret it.
Act now, and I’ll even throw in a peek at this corn on the cob photo below.
What a deal!
Corn, Tomato and Scallion Salad
(Serves 8 as a side dish)
4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
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 4 minutes.
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.
Remove skillet from heat and stir in scallions.
Transfer vegetables to a large plate to cool and season with salt and pepper.
Note: Salad can be made 1 day ahead and chilled, covered.
From the July 2000 issue of Gourmet magazine