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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is so good and easy to make. An incredible way to eat corn and tomatoes with just the right amount of herbs and heat to make this delightful. Goes great with grilled chicken, pork, beef or seafood. Enjoy Ingredients:
1 tablespoon olive oil |
1 teaspoon finely chopped shallots |
1/2 cup chopped fresh tomatoes |
1-1/2 cups fresh corn kernels removed from the cob |
1 teaspoon seeded finely chopped jalapeno pepper |
1/4 teaspoon cumin |
1/2 teaspoon sugar |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a skillet over medium heat then cook shallots for 3 minutes.
2. Add tomatoes, corn and jalapeno pepper and cook for 1 minute.
3. Add cumin and sugar and cook 1 more minute.
4. Add vinegar and cook until the liquid reduces slightly then add salt and pepper.
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