Recipes

Sweet Corn, Cherry Tomatoes and Scallions

  • Servings: 6 to 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 12 green onions, trimmed, leaving the white part and 2-3 inches of the green part
  • Olive oil
  • Salt
  • Pepper
  • 4 cups shucked corn kernels
  • 2 cups cherry tomatoes de-stemmed and cut in half
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 2 tablespoons white wine vinegar, lemon juice or verjuis
  • 1/2 cup olive oil
  • 1/4 cup sour cream or crème fraiche

Directions

Preheat oven to 450 degrees. Brush green onions generously with olive oil and sprinkle them with salt and pepper. Spread onions on a roasting pan or cookie sheet and roast for 10 minutes or until they become soft and start to color a bit. Remove from oven and set aside to cool.

Meanwhile bring 2-3 quarts of lightly salted water to a boil. Stir in the corn and cook for 5 minutes. Drain and set aside.

Dressing: To make the dressing add tarragon, mustard and vinegar or lemon to a small food processor bowl. Gradually add oil to form a smooth dressing. Pour dressing into a bowl and whisk in the sour cream.

To assemble the salad, cut onions into 2-inch pieces. Add them along with the corn and tomatoes to a serving bowl. Toss with the dressing until well mixed and serve right away warm or at room temperature.

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