Cut the corn kernels off the cobs.
Dice the tomato into bite-sized pieces, or cut the cherry tomatoes in half. Salt the tomatoes and allow some of the water to work its way out. Blot with paper towels.
Slice the scallions (green part only) into small pieces.
In a large skillet, heat the oil and add the corn. Stir about once every two minutes (not constantly) until the corn is hot and has begun to brown slightly.
Add the balsamic vinegar and stir as needed. Cook until the vinegar has mostly evaporated.
Remove from heat and add the tomatoes and scallions. Salt to taste.
Serve warm or at room temperature.