Corn & Tomato Salad

2 Tbsp. extra virgin olive oil
1 Tbsp. cider vinegar
salt & pepper
2 medium tomatoes
3 scallions, sliced
2 Tbsp. butter
4-5 ear corn, cut off the cob

In a medium bowl, whisk together extra virgin olive oil with cider vinegar and a touch of salt. Seed and chop tomatoes. Toss with the dressing and set aside to marinate.

Slice scallions, separating the white parts from the green. In a large sauté pan, heat butter over medium high heat. Add the white parts of the scallions and cook for 3-4 minutes. Add the cut off corn to the pan and cook 4-5 minutes. Transfer to a bowl and cool a bit. Just before serving, toss with the tomatoes and add the green chopped scallions. Season to taste with salt and pepper.