Corn and Tomato Sizzle

CORN AND TOMATO SIZZLE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the White Estate in Frisco, Texas in 1984. 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 Heat oil in a skillet over medium heat then cook shallots for 3 minutes. Add tomatoes, corn and jalapeno pepper and cook for 1 minute. Add cumin and sugar and cook 1 more minute. Add vinegar and cook until the liquid reduces slightly then add salt and pepper.

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