If you don’t try any new recipes this summer you have to try this one! It’s absolutely one of the best side dishes I have ever had. Promise. It is amazing. The whole truth and nothing but the truth. It could be that I used corn from my CSA box and tomatoes from Waldrop’s, but I’m betting that any summer corn and tomatoes will work. This is going to be a new summer favorite for you and me.
I did a great thing when I picked up this Gourmet Quick Kitchen almost a year ago. Every single recipe has been fabulous!! This one is no exception. You should get yourself some corn, tomatoes, and scallions and put this dish together. Rave reviews will be flying from everyone. It is so easy and quick, too. I’m still in awe of its deliciousness. Is that a word? Enough gushing. So here you go fresh home-grown tomatoes and corn that will make your head swim.
In the summer there is nothing better to me than vine ripened tomatoes. All they need is a little salt and they are perfect. When I saw this recipe pairing them with fresh corn I knew that it would be a winner. When putting it together I had to change-up the amounts of the vegetables a bit. I only had 5 ears of corn instead of 8 so I added and extra tomato. It made no difference. But, personally I think that the amount of salt added when sauteing the scallions is a bit much. My family did not think so! Just my opinion.
If you don’t use this quick and easy way to peel tomatoes and for that matter peaches also you should try it. It genius. In a small saucepan fill 3/4 with water and bring to a boil. With a paring knife make a small x at the top of the tomato not at the core. Using a slotted spoon slip the tomato in the boiling water and remove after about 30 – 45 seconds. Remove with the slotted spoon and run cold water over it. If you are peeling a larger number at once place them into a large bowl of ice water. The peeling will just slip off with your fingers or with a small paring knife. It’s like magic.
Here are the tomatoes I used. Note how thin the peeling is on the right. Just slide it right off.
From start to finish you can get this great bowl of summer together in thirty minutes. And by the way the recipe says that it will serve 8, but with the three of us there was only about a cup left.
Corn-and-Tomato Scramble adapted from Gourmet July 2009
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cider vinegar ( I used red wine vinegar)
- 1 1/4 lb. tomatoes, but into bite-size pieces
- 1 bunch scallions, 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 teaspoon salt, and 1/4 teaspoon pepper.
- Toss tomatoes with dressing . Let tomatoes marinate while preparing corn and scallions.
- In a heavy 12-in skillet cook white parts of scallions in butter with 3/4 teaspoon salt ( I think this should be reduced) and 1/4 teaspoon pepper, stirring occasionally, until golden, about 4 minutes.
- Add corn and saute until just tender, about 5 minutes. Transfer to a bowl and cool. I only let it cool maybe 4 minutes max.
- Stir together corn, tomatoes, and scallion greens.
- Enjoy every morsel!
4 responses to “Corn-and-Tomato Scramble”
Looks yummy. I’m going to give it a try using the tomatoes from my garden!
This looks every bit as delicious as you say and I will be trying it soon!
We found this recipe in 2009 when we were at the beach in Kiawah, SC, and have renamed it Kiawah Corn. It is a standard go to recipe when fresh produce is available. It is wonderful!