MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn & Tomato Scramble
 Categories: Vegetables
      Yield: 4 Servings
 
      2 tb Extra-virgin olive oil
      1 ts Cider vinegar
  1 1/4 lb Tomatoes;
           - in bite-size pieces
      1 bn Scallions; fine chopped
           White & green separate
      2 tb Unsalted butter
      4 c  Corn kernels
 
  Whisk together oil, vinegar, 3/4 ts salt, and 1/4 ts pepper. Toss
  tomatoes with dressing.
  
  While tomatoes marinate, cook white parts of scallions in butter
  with 3/4 ts salt and 1/2 ts pepper in a 12" 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.
  
  Note:

  Corn can be cooked 1 day ahead and chilled. Bring to room
  temperature before using.
  
  Recipe by Ian Knauer
  
  Recipe FROM: Gourmet Magazine, Jul 2009
  
  Formatted by: Dave Drum, Jul 16, 2010
  
  Uncle Dirty Dave's Archives
 
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