Fresh Corn Salad

Another Recipe from Cook’s country!

recipe

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
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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.
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Combine scallions, vinegar,
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¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
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2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook,
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stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature,
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about 20 minutes. Stir in drained tomatoes and parsley.
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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.)

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