Another Recipe from Cook’s country!
2 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
2 scallions, sliced thin
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons olive oil
5 ears corn, kernels cut from cobs
1/4 cup finely minced fresh parsley
1. Toss tomatoes and ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes.
Combine scallions, vinegar,
¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook,
stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature,
about 20 minutes. Stir in drained tomatoes and parsley.
Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)