CORN AND TOMATO SAUTE

5 ears of supersweet corn, husked
1 tablespoon olive oil
3/4 teaspoon minced garlic
1 cup cherry tomatoes, halved
1 tablespoon cider vinegar
1/8 teaspoon each salt and ground black pepper
1/4 cup sliced scallions (green onions)

Cut kernels off three of the cobs (makes about 2 1/4 cups); reserve kernels. Cut remaining two ears crosswise in one-inch "wheels."

In a large skillet over medium heat, heat oil. Stir in corn kernels, corn wheels and garlic; cook and stir until hot, about four minutes.

Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about two minutes. Turn off heat and stir in scallions.

SERVING SUGGESTIONS:
Serve corn and tomato mixture over grilled fish or chicken, if desired, or as a side dish with the wheels as a garnish. The mixture can also be served at room temperature, or served uncooked as a salad by simply tossing all ingredients together in a bowl.

Makes about 3 cups (6 servings)
Source: Supersweet Corn Council