Recipe Name: Corn, Tomato, and Scallion Salad
Author Name: Adapted from Food Gal
Prep Time: Cook Time:
4 ears fresh corn, shucked
2 tablespoons Scallion Infused extra-virgin olive oil
2 cloves garlic, minced
1 1/2 tablespoons 5 Star Traditional Aged balsamic vinegar
1 pound cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
1.Cut away the corn kernels from the ears, discarding the cobs.
2.Heat the Scallion Infused EVOO 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.
3.Add garlic and sauté, stirring, 1 minute. Add 5 Star Traditional Aged Balsamic vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
4.Remove skillet from heat and stir in scallions.
5.Transfer vegetables to a large plate to cool and season with salt and pepper
TIP: Salad can be made 1 day ahead and chilled and covered. It’s also great incorporated into a pasta salad or topped with grilled shrimp.