City Market Corn-ucopia

28 Jun

Mimi and I made dinner tonight for tomorrow’s boat picnic. We picked the corn + tomato scramble from this month’s Gourmet (July 2009). It was absolutely delightful as is. No changes necessary! It’s really simple and a beautiful, well-seasoned dish.

corn + tomato scramble

Corn-and-Tomato Scramble

Gourmet | July 2009
by Ian Knauer

active time: 25 min, total time: 30 min

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.


  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cider vinegar (You could substitute a white wine vinegar. We used tarragon white wine vinegar!)
  • 1 1/4 pounds tomatoes, cut into bite-size pieces
  • 1 bunch scallions, finely chopped, keeping white parts and greens separate
  • 2 tablespoons unsalted butter
  • 4 cups corn kernels (from about 8 ears) (If you don’t already have a trick for getting corn off the cob, try it with a bundt pan!)

corn in a bundt panPreparation

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

marinated tomatoes for corn + tomato scramble

While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch 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.

scrambled corn and scallionsStir together corn, tomatoes, and scallion greens.


One Response to “City Market Corn-ucopia”


  1. Take the City Market with you on a boat « Constantly Cathy - July 10, 2009

    […] also had the corn and tomato scramble (see […]

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