Sizzle of Corn and Tomatoes

This recipe serves:  4 6 8

2 teaspoons olive oil
1/2 teaspoon finely chopped shallots
1/3 cup chopped, fresh tomatoes,or canned, drained
1 cup fresh corn kernels,removed from the cob
1/2 teaspoon seeded, finely chopped jalapeño pepper
pinch of cumin
1/4 teaspoon sugar
4 teaspoons balsamic vinegar
salt to taste
freshly ground black pepper
1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.

2. Add the tomatoes, corn and jalapeño pepper, and cook for 1 minute. Add the cumin and sugar and cook 1 more minute.

3. Add the vinegar and cook until the liquid reduces slightly.

4. Add salt and pepper to taste.

Serving Size: about 1/4 cup

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