Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 8 servings

　　4 ears fresh corn, shucked

　　2 tablespoons extra-virgin olive oil

　　2 garlic cloves, minced

　　1 1/2 tablespoons balsamic vinegar

　　1 lb cherry tomatoes, halved

　　1/2 cup coarsely chopped scallion greens

　　

Step 1

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

　　

Step 2

Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

　　

Step 3

Remove skillet from heat and stir in scallions.

　　

Step 4

Transfer vegetables to a large plate to cool and season with salt and pepper.

　　Cooks' note:

　　Salad can be made 1 day ahead and chilled, covered.