Corn-and-tomato Scramble

2 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar

1 ¼ pounds tomatoes, cut into bite-size pieces

1 bunch scallions, finely chopped, keeping white parts and greens separate

3 tablespoons unsalted butter

4 cups corn kernels (from about 8 ears)

¾ teaspoon salt

¼ teaspoon pepper

½ teaspoon pepper

Whisk together oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Toss tomatoes with dressing.
While tomatoes marinate, cook white parts of scallions in butter with ¾ teaspoon salt and ½ 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.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍳Scramble

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 20m