Ingredients

5 ears of supersweet corn, husked
1 tablespoon olive oil
3/4 teaspoon minced garlic
1 cup cherry tomatoes, halved
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup sliced scallions (green onions)

Directions

Cut kernels off three of the cobs (makes about 2 1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch "wheels."

In a large skillet over medium heat, heat oil. Stir in corn kernels, corn wheels and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions.

Serve corn and tomato mixture over grilled fish or chicken, if desired, or as a side dish with the wheels as a garnish. The mixture can also be served at room temperature, or served uncooked as a salad by simply tossing all ingredients together in a bowl.

Makes about 3 cups (6 servings).

Nutrition information per 1/2-cup serving: 93 cal., 3 g pro., 3 g fat, 16 g carbo., 62 mg sodium.