Corn-And-Tomato Scramble
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper
2
Toss tomatoes with dressing
3
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
4
Add corn and sauté until just tender, about 5 minutes
5
Transfer to a bowl and cool
6
Stir together corn, tomatoes, and scallion greens
7
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper
8
Toss tomatoes with dressing
9
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
10
Add corn and sauté until just tender, about 5 minutes
11
Transfer to a bowl and cool
12
Stir together corn, tomatoes, and scallion greens
13
What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07 Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07