Corn and Tomatoes Southwestern Style

A great summer recipe when you have an abundance of corn and tomatoes in the garden.  In the winter, I use frozen corn.

Ingredients

1 package (16 ounces) frozen corn, thawed

5 plum tomatoes, seeded and coarsely chopped

1 large onion, chopped

1-2 jalapeno peppers, seeded and finely chopped

3 garlic cloves, minced

2 tablespoons olive oil

1/4 cup minced fresh cilantro

1/2 teaspoon salt

Directions

In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic.  Drizzle with oil; toss to coat.  Transfer to a 15-inch x 10-inch x 1-inch baking pan coated with cooking spray.

Bake at 425 degrees for 20-25 minutes or until onion is tender, stirring twice.  Spoon into a bowl.  Stir in cilantro and salt.  Serve Warm.

Usually I don't bake this.  I just mix it altogether and eat it cold as a salad.

Yield:  6 servings.