Corn, tomato, and scallion salad

Delight in the freshness of a corn, tomato, and scallion salad bursting with vibrant flavors and textures. Perfect for a light and healthy meal!

Ingredients:

• 4 ears fresh corn, shucked
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons balsamic vinegar
• 1 lb cherry tomatoes, halved
• 1/2 cup coarsely chopped scallion greens

Instructions:

1. Remove corn kernels from the cobs. Heat oil in a large skillet over medium-high heat until it's hot but not smoking. Cook the corn with seasonings until it becomes tender, for around 4 minutes.
2. Include minced garlic and cook while stirring for 1 minute. Pour in vinegar and let it cook until most of it evaporates, which should take about 1 minute. Toss in tomatoes and cook for another minute, stirring gently.
3. Take the skillet off the heat and mix in chopped scallions. Move the vegetables to a spacious plate to cool down, then add salt and pepper to season.

Summary:

• Calories: 718 kcal
• Fat: 34 g
• Protein: 18 g
• Carbs: 104 g
• Potassium: 2323 mg
• Magnesium: 216 mg