6 – 8 ears of white or bi-colored corn, shucked, and kernels cut off
1–1/2 tablespoons extra-virgin olive oil
1 clove garlic chopped
2 – 3 ripe tomatoes, chopped
1/2 teaspoon vanilla salt
pepper to taste
1 tablespoon balsamic vinegar (can substitute sherry or wine vinegar if preferred)
3 scallions, green and white parts, chopped
Heat oil in large sauté pan on medium heat. Add garlic and sauté until golden. Stir in corn kernels and cook for about 4 minutes. Add tomatoes plus juices and continue cooking for another 2 minutes, until they just soften, stirring occasionally. Season with vanilla salt and pepper. Add vinegar, and allow to cook for about 1 minute, or until most of the liquid has evaporated. Turn off heat and stir in scallions.
Serve immediately as a hot side dish, or chill for a salad.
Serves 8 as a side dish.