Snack in a Skillet

After a mamoth shopping trip, I came home to a bizarre sensation of being famished & feeling that I need to use my fresh goodies right away. A few months ago, I got myself a copy of Gourmet magazine in the Toronto airport & carefully examined every page during the 8 hour flight back to Germany. While I wasn't taken by many of the recipes, the corn and tomato scramble somehow stuck in my mind. I didn't really read the recipe, it was more of the concept of tomatoes and corn that occupied a place in my subconscience. Instead of worrying about the fact that I clearly think about food too much, I got out the magazine, scaled everything down to feed 2 people and made myself a snack.

Corn & Tomato Scramble
(adapted from Gourmet Magazine)
1/2 Tbsp butter
2 green onions
1 ear of corn
1 large tomato (300g)
1/2 Tbsp sherry vinegar
1 Tbsp extra-virgin olive oil
salt & pepper.

Slice both green & white parts of green onions, keep 2 separate. In a skillet, warm butter over medium heat. Cut corn off of ears. Add white parts of onion to butter, saute & add corn, cooking until tender - 6 minutes.
In the meantime, chop and seed tomato. Marinate in vinegar & olive oil and top with the green parts of the onions.
When corn in cook, remove from heat and allow to cool to room temperature. Add to tomatoes, salt & pepper to taste & serve.

I was thrilled to have actually followed a recipe that worked. I was happy until I realized that I was still hungry and there was another 2 hours to wait until dinner time. Next time, I'll make the portion for 8 people.