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Add a photoServings: 4
Ingredients
- 4 x ears fresh corn shucked
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 x garlic cloves chopped
- 1 1/2 Tbsp. balsamic vinegar
- 1 lb cherry tomatoes halved
- 2 bn scallion greens coarsely minced, to yield abt 1/2 c.
Directions
- Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately-high heat till warm but not smoking, then saute/fry corn, seasoning with salt and pepper, to taste, stirring, till tender, about 4 min.
- Add in garlic and saute/fry, stirring, 1 minute. Add in vinegar and cook, stirring, till most is evaporated, about 1 minute. Add in tomatoes and cook, gently stirring, 1 minute.
- Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cold and season with salt and pepper.
- Salad can be made 1 day ahead and chilled, covered.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 476mg | 14% |
| Total Carbs 15.18g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.79g | 4% |
| Protein 2.94g | 5% |
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