2000s Recipes + Menus

Corn-and-Tomato Scramble

  • Active time:25 min
  • Start to finish:30 min
July 2009
Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new. View more of our favorite recipes from this issue.
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cider vinegar
  • 1 1/4 lb tomatoes, cut 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 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.
  • While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
  • Stir together corn, tomatoes, and scallion greens.
Cooks’ note:
  • Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.
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