Prep 10 mins
Cook 5 mins
From Vegetarian Times July 1996.
- 1 cup corn kernel
- 1 cup tomatoes, peeled, seeded, chopped
- 1⁄4 cup yellow onion, blanched and chopped
- 1 small jalapeno, 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.