Sizzle of Corn and Tomatoes

Brought to you by FoodFit
This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 15 minutes


1 tablespoon olive oil
1 teaspoon finely chopped shallots
1/2 cup chopped, fresh tomatoes, or canned, drained
1 1/2 cups fresh corn kernels removed from the cob
1 teaspoon seeded, finely chopped jalapeño pepper
pinch of cumin
1/2 teaspoon sugar
2 tablespoons balsamic vinegar
salt to taste
freshly ground black pepper

Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3
minutes, until soft but not dark in color. Add the tomatoes, corn and
jalapeño pepper, and cook for 1 minute. Add the cumin and sugar and cook 1
more minute. Add the vinegar and cook until the liquid reduces slightly.
Add salt and pepper to taste.


Nutrition Facts Serving size: about 1/4 cup Calories 62 Total Fat 3 g
Saturated Fat 0 g Protein 1 g Total Carbohydrate 9 g Dietary Fiber 1 g
Sodium 173 mg Percent Calories from Fat 37% Percent Calories from Protein
8% Percent Calories from Carbohydrate 55%

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