Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cider 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)

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Instructions

1. Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
2. 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.
3. Stir together corn, tomatoes, and scallion greens.
4. What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
5. Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07