Corn-and-Tomato Scramble is From preparation to the plate, this recipe takes about 30 minutes.
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
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.
Stir together corn, tomatoes, and scallion greens.
Zinfandel '07 orChâteau de Chamirey
Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.