Corn and Tomato Salad

Tried this warm salad from epicurious - taking out some of the butter, of course - and was pleasantly surprised. Next time I'll cut back on the salt too.

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)

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

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.

Stir together corn, tomatoes, and scallion greens.