Corn-and-Tomato Scramble

Name: Corn-and-Tomato Scramble
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 1 teaspoon cider vinegar; 1 1 1/4 pounds tomatoes, cut into bite-size pieces; 1 1 bunch scallions, finely chopped, keeping white parts and greens separate; 1 2 tablespoons unsalted butter; 1 4 cups corn kernels (from about 8 ears)

From the kitchen of Carly

Sweet corn and juicy tomatoes come together in this bright, buttery scramble. Caramelized scallions add depth while a splash of cider vinegar keeps everything balanced. It's a late-summer side dish that tastes like peak season in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11 teaspoon cider vinegar
11 1/4 pounds tomatoes, cut into bite-size pieces
11 bunch scallions, finely chopped, keeping white parts and greens separate
12 tablespoons unsalted butter
14 cups corn kernels (from about 8 ears)

Instructions

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
Stir together corn, tomatoes, and scallion greens.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07