Sweet Corn Recipes
Sauté of Summer Corn and Cherry Tomatoes with Balsamic Vinegar
Ingredients
- 8 ears of fresh supersweet corn, husked
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced (1-½ teaspoons)
- 1 pint cherry tomatoes, halved
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 3 scallions, green and white parts, chopped (about 1⁄3 cup)
Cut kernels off cobs (about 6 cups); reserve kernels. Heat oil in a large saute pan or wok on medium heat; add garlic and saute until golden. Stir in corn kernels, and cook for about 4 minutes. Add cherry tomatoes and continue cooking for 2 minutes, until they just soften, stirring occasionally. Season with salt and pepper. Add cider vinegar, and allow to cook for about 1 minute, until most of the liquid has evaporated. Turn off heat and stir in scallions. Serve over grilled fish or chicken.
YIELD: about 6 cups (12 portions)


