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. From "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

Procedures

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.