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Corn and Tomato Scramble
Serves 4
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Ingredients:
| 2 tablespoons extra-virgin olive oil |
| 1 teaspoon cider vinegar |
| 1 1/4 lb. tomatoes, cut into bite-sized pieces |
| 1 bunch scallions, finely chopped, white and green parts, divided use |
| 2 tablespoons unsalted butter |
| 4 cups fresh sweet corn kernels, (from about 8 ears) |
| Sea salt |
| Freshly ground pepper |
Directions:
- In a medium bowl, whisk together olive oil, cider vinegar, 3/4 teaspoon salt and 1/4 teaspoon freshly ground pepper. Cover, and set aside at room temperature.
- While tomatoes marinate, preheat a large sauté pan over medium heat and cook the white parts of the onions in the butter and add 3/4 teaspoon salt and 1/2 teaspoon freshly ground pepper.
- Add corn and sauté until just tender, about 10 minutes. Transfer to bowl and cool 10 minutes. Stir together cooled corn, marinated tomatoes, and reserved scallion greens. Season to taste with salt and freshly ground pepper. Serve immediately at room temperature.
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