Make the vegetables: In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add the tomatoes and cook, stirring, until blistered, about 2 minutes. Add the onion, bell pepper and jalapeño and cook, stirring, until just starting to soften, about 2 minutes. Pour the corn on top and let it sit undisturbed for about 2 minutes. Stir to combine and cook until the onions are translucent, and the bell pepper softens, about 3 minutes.
The Link LonkJune 30, 2021 at 01:00AM
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Blackened shrimp top fresh corn, tomatoes and peppers in this colorful summer combo - The Washington Post
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Corn
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