Monday, June 29, 2009
two of my favorite things
I love fresh corn and tomatoes, so I didn't have to think twice about
this wonderful summer dish. It's another one of those quick and
easy recipes from Gourmet magazine's July issue. Simple and
2 Tbsp olive oil
1 Tbsp vinegar (I used rice vinegar)
1 pound tomatoes cut into bite size pieces
1 bunch scallions, finely chopped, keeping greens separate
2 Tbsp butter
4 cups corn kernels (from about 8 ears)
Whisk together oil, vinegar. Toss tomatoes to marinate.
Cook white parts of scallions in butter until golden, add corn
and 3/4 tsp salt and 1/2 tsp pepper and cook until tender, about
five minutes. Transfer to bowl and cool. Toss together, tomatoes,
corn and scallion greens. Serve room temperature.