,or canned, drained
1 1/2 cups
removed from the cob
seeded, finely chopped
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
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin