Corn and Tomato Salad takes advantage of summer's bounty of fresh, inexpensive corn and ripe tomatoes.
Make a double recipe and you'll because save time and money when you repurpose this recipe for a cook once, eat twice meal plan. Here's how: Planned Over "Chillin' Chalupas.
4 ears fresh corn, shucked
2 tablespoons olive oil
1 teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 pound cherry or grape tomatoes
4 green onions, chopped
1. With a very sharp knife, cut kernels from cobs. In a large skillet, heat oil over medium high heat and add corn and salt. Cook, stirring until tender, about 5 minutes.
2. Lower heat, add garlic and cook, stirring, until fragrant, about one minute. Gently stir in vinegar and tomatoes. Cook until tomatoes are tender.
3. Remove from heat, stir in scallions. Chill. Season to taste with salt and pepper.
Makes: 10-12 servings ~ Must make ahead
Active time: 20 minutes ~ Cooking time: 3 minutes