Corn-Tomato Salsa

Ingredients:
1 can corn
3 scallions 
1 clove garlic
4 ounces cherry tomatoes
1/2 bunch cilantro

1. Thinly slice the scallions separating the tops from the bottoms. Peel and mince the garlic. Roughly chop the cilantro leaves. Quarter the tomatoes. 

2.Heat the pan of medium-high until hot. Add corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat. Add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined.