Sweet Corn and Tomato Sauté with Grilled Salmon
Recipes and photos courtesy of Sunshine Sweet Corn Farmers of Florida www.sunshinesweetcorn.com
ground black pepper
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.