Corn and Tomato Sizzle

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 tablespoon olive oil
 * 1 teaspoon finely chopped shallots
 * ½ cup chopped fresh tomatoes
 * 1½ cups fresh corn kernels removed from the cob
 * 1 teaspoon seeded finely chopped jalapeno pepper
 * ¼ teaspoon cumin
 * ½ teaspoon sugar
 * 2 tablespoons balsamic vinegar
 * ½ 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.