Corn, Tomato and Scallion Salad

• 4 ears of fresh corn, shucked
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 garlic cloves, minced
• 1-1/2 tbsp (20 ml) balsamic vinegar
• 1 lb (.5 kg). cherry tomatoes, halved
• 1/2 cup (125 ml) coarsely chopped scallion greens (green onions)
• salt and pepper, to taste

1. Cut corn kernels from ears, discarding cobs.
2. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender about 4 minutes.
3. Add garlic and saute, stirring 1 minute.
4. Add vinegar and cook, stirring, until most is evaporated, about 1 minute.
5. Add tomatoes and cook, gently stirring, 1 minute.
6. Remove skilled from heat and stir in scallions.
7. Transfer vegetables to a large plate to cool and season with salt and pepper.

corn, extravirgin olive oil, garlic, balsamic vinegar, cherry tomatoes, scallion greens, salt

Taken from online-cookbook.com/goto/cook/rpage/0016D1 (may not work)