Southwest Corn and Tomatoes
“I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,” writes Trisha Kruse of Eagle, Idaho.
Ingredients
- 1 package (16 ounces) frozen corn, thawed
- 5 plum tomatoes, seeded and coarsely chopped
- 1 large onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon salt
Reviews
Good and easy to make. Much better than just serving corn as a side.
This was just okay for me.
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