- Yield: 6 Servings
Sweet Corn and Tomato Sauté with Grilled Salmon
- Sunshine Sweet Corn - 5 ears, husked
- Olive Oil - 1 tablespoon
- Garlic - 3/4 teaspoon, minced
- Cherry Tomatoes - 1 cup, halved
- Cider Vinegar - 1 tablespoon
- Salt - 1/8 teaspoon
- Ground Black Pepper - 1/8 teaspoon
- Scallions - 1/4 cup, slived
Cut kernels off three of the cobs (makes about 2-1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch "wheels." In a large skillet over medium heat, heat oil. Stir in corn kernels, corn "wheels" and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions. Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the "wheels" as a garnish. The mixture can also be served with grilled chicken, warm or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.
This easy sauté livens up grilled salmon, and can also be served with chicken or pork.