Sauté of Summer Corn and Cherry Tomatoes with Balsamic Vinegar

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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 13 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)

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