Seasonal sides: Corn

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste better when prepared simply. The corn is sauteed with green onions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two are tossed together so that their flavours and juices mix into something new.

 Summer Corn and Tomato Salad
2 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar 

1 1/4 lb tomatoes, cut into bite-size pieces 

1 bunch green onions, finely chopped, keeping white parts and greens separate 

2 tablespoons unsalted butter

 4 cups corn kernels (from about 8 ears)

  

WHISK together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.

WHILE tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp 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.