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Corn-and-Tomato Scramble

['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.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

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