TOMATO-CORN SALAD
Cook the following until slightly softened:
1/2 cup shallots (diced)
1 teaspoon jalapeño (minced)
2 cloves of garlic (minced)
1 tablespoon butter until slightly softened
Add 2 cups of corn kernels; cook for 4 to 5 minutes until corn is crisp-tender.
Remove from heat; add 2 cups of cherry or grape tomatoes.
Drizzle with 1 tablespoons of balsamic vinegar.
Add salt and black pepper to taste. Mix gently.
(Ek het nie jalapeno gebruik nie, maar chilli flakes en green pepper met uie gebraai
Dit was regtig lekker)
Photo: Marie Dumas Jennings
