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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Vegetarian Times July 1996. Ingredients:
1 cup corn kernel |
1 cup tomato, peeled, seeded, chopped |
1/4 cup yellow onion, blanched and chopped |
1 small jalapeno, seeded and minced |
1 tablespoon cilantro, chopped |
1 teaspoon balsamic vinegar |
salt and pepper, to taste |
Directions:
1. In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes.
2. In bowl, mix remaining ingredients with corn.
3. Season with salt and pepper.
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