© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: From Vegetarian Times July 1996. Page 54.
1 cup Corn kernels
1 cup tomatoes, peeled, seeded, chop
¼ cup yellow onion, blanched and chopped
1 small jalapeño, seeded and minced
1 tablespoon cilantro, chopped
1 teaspoon balsamic vinegar
salt and pepper, to taste
In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes. In bowl, mix remaining ingredients with corn. Season with salt and pepper.