|
4
ears fresh supersweet corn, husked
2
tablespoons Colavita Extra Virgin Olive Oil
1
clove garlic, minced
½
pint cherry tomatoes, halved
¼
teaspoon salt
¼
teaspoon ground black pepper
2
tablespoons Colavita balsamic vinegar
3
scallions, green and white parts, chopped
Serves 4 to 6.
Cut kernels off corn cobs; reserve kernels. Heat the Colavita Extra
Virgin Olive Oil in a large sauté
pan on medium heat, add garlic and sauté
until golden. Stir in corn kernels, and cook for about 4 minutes. Add
cherry tomatoes and continue cooking for 2 minutes until they just
soften, stirring occasionally. Season with salt and pepper. Add vinegar,
and allow to cook for about 1 minute, until most of the liquid has
evaporated. Turn off heat and stir in scallions. Serve as a side dish or
over grilled fish or chicken. |
