Recipe

Corn and Tomato Scramble

This recipe was entered in the contest for Your Best Corn Recipe

This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Chef
ellenl's Notes: This recipe is adapted from a recipe in Gourmet July, 2009. It is absolutely delicious and hard to stop eating. The original recipe calls for 2 Tb of oil for the dressing and 2 Tb of butter...
This recipe is adapted from a recipe in Gourmet July, 2009. It is absolutely delicious and hard to stop eating. The original recipe calls for 2 Tb of oil for the dressing and 2 Tb of butter for sauteeing the scallions and corn. It also calls for 3/4 tsp of salt for the dressing. All this is not necessary as well as not healthful. The sweetness of the corn and tomatoes with a pinch of salt speak for themselves.

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1 1/4 pound tomatoes (heirloom) in bite-sized chunks Ask a question about this ingredient

4 cups corn kernels (from about 4 ears) Ask a question about this ingredient

Whisk together oil, vinegar, pinch of salt, 1/4 tsp pepper. Toss cut tomatoes with dressing.
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While the tomatoes are marinating, saute the white parts of the scallions in a little smart balance with a pinch of salt and 1/2 tsp of pepper in a skillet over medium-high heat until golden (about 4 mins.)
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Add corn and saute until just tender (about 5 mins.)
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Add corn to tomatoes, add scallion greens and toss. Also wonderful with additional herbs.
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