Recipe Archives->Vegetables->Corn Tomatoes

Corn and Tomato Saute
Serves: 6
                                                                                
1 tablespoon olive oil
1 teaspoon finely chopped shallots
1/2 cup chopped, fresh tomatoes, or canned, drained
1 1/2 cups fresh corn kernels removed from the cob
1 teaspoon seeded, finely chopped jalapeno pepper
pinch of cumin
1/2 teaspoon sugar
2 tablespoons balsamic vinegar
salt to taste
freshly ground black pepper

Heat the oil in a skillet over medium heat. Cook the shallots for
2 to 3 minutes, until soft but not dark in color. Add the tomatoes,
corn and jalapeno pepper, and cook for 1 minute. Add the cumin and
sugar and cook 1 more minute. Add the vinegar and cook until the
liquid reduces slightly.  Add salt and pepper to taste.

Printable version: corn-tomatoes.txt.