Citarella’s Sautéed Corn & Tomato Salad
Top this classic combination with freshly steamed lobster meat (page tk), and you’ve suddenly got an elegant meal. This salad also goes nicely with Broiled Florida Red Snapper (page tk). Combining all these sweet summer flavors will impress even the most finicky guests.
1 tablespoon extra-virgin olive oil
3 ears corn, shucked and kernels cut off the cob
1 pint cherry or grape tomatoes, cut in half
Sea salt and freshly ground pepper to taste
Heat the olive oil in a medium sauté pan over low. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine and serve.