Corn, Tomato and Scallion Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 ears corn, shucked and kerneled |
1 tablespoon olive oil |
4 cloves garlic, minced |
1 1/2 tablespoons balsamic vinegar |
1 1/2 tablespoons chicken stock |
1/2 lb cherry tomatoes, halved |
3 scallions, coarsely chopped |
salt and pepper |
Directions:
1. Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
2. Add garlic and saute until garlic becomes aromatic, less than 1 minute.
3. Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
4. Remove from heat, stir in scallions.
5. Cool, season with salt and pepper, serve at room temperature.
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