Corn, Tomato, and Scallion Salad

My mom makes this every now and then and I just love it! Its from epicurious.com and I like it hot or cold.

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Takes about twenty minutes to make.

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring for another minute.

Remove skillet from heat and stir in scallions. Transfer onto a cool plate.

You can also make this a day ahead and have it chilled. Yum- Brianne