Corn, Tomato, and Scallion Salad

• 4 ears fresh corn, shucked
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons balsamic vinegar
• 1 pound cherry tomatoes, halved
• 2 bunches scallion greens, coarsely chopped to yield 1/2 cup

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, seasoning 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 skillet from heat and stir in scallions.
7. Transfer vegetables to a large plate to cool and season with salt and pepper.
8. Salad can be made 1 day ahead and chilled, covered.

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

Taken from www.foodnetwork.com/recipes/corn-tomato-and-scallion-salad-recipe2.html (may not work)