, cut from the cob (about 2 ears)
1. Heat the oil in a skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt and pepper and cook for another minute. Add the vinegar and cook for 1 more minute.
2. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro and jalapeño pepper. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to 2 days.)
3. Serve with grilled chicken, beef or pork.
Serving Size: 1/2 cup of salsa
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin