Ingredients
3 large tomatoes, chopped1 small red onion, halved and thinly sliced1/3 cup chopped green onions1/4 cup balsamic vinegar3 tablespoons minced fresh basil1 tablespoon minced fresh cilantro1 teaspoon salt1/2 teaspoon pepper4 cups fresh corn (about 9 ears of corn)2 tablespoons olive oil3 garlic cloves, peeled and thinly sliced1 tablespoon Dijon mustard
Preparation
In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
