Corn and Tomato Salad

By á-47

Ingredients

• 1/2 cup shallots, diced
• 1 tea. jalapeno, minced
• 2 cloves garlic, minced
• 1 Tbsp. butter
• 2 cups corn kernels
• 2 cups cherry or grape tomatoes
• 1 1/2 Tbsp. balsamic vinegar
• salt and pepper to taste

Preparation

Step 1

Cook shallots, jalapeno, garlic in the butter until softened. Add corn and cook for 4-5 minutes. remove from heat, add the tomatoes. Drizzle with the balsamic vinegar. Add salt and pepper to taste. Mix gently.