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Corn and Jalapeno Salad - Topping #3

Created by Kchurchill5 on May 26, 2012

2 cups frozen corn, thawed
1 shallot, fine diced
1/2 teaspoon garlic, minced
2 to 3 tablespoons pimentos, drained (I like 3, but more or less to taste)
1 teaspoon jalapeno, fine minced seeds and ribs removed (you can substitute any other pepper if you don't want the heat; or add more jalapeno)
1/8 cup black olives, sliced

Step 1: Base ... Add the olive oil to a non stick pan and bring to medium heat. Add the shallot, garlic, jalapeno and cook 1-2 minutes until tender, don't let the garlic burn. Then add in the corn, fajita seasoning and cook until everything is well combined. The corn only needs to cook 3-5 minutes to combine all the flavors. Remove from the heat and add in the pimentos, sliced olives, lime juice, and season with salt and pepper. NOTE: Take advantage of the pre-sliced olives in a can to make this easy. They work just as good for this recipe.
Step 2: Finish ... If serving this warm - finish by adding in the lime juice and cilantro. If serving it chilled, wait to add the cilantro right before serving. This is fantastic with chicken shrimp, pork, or seafood. For an easy dinner, serve with a bed of rice, topped with grilled chicken, pork, or shrimp and finish with the cold corn salad. Delicious and easy. Again, use as a condiment, salad, relish, side dish; or use in a taco, quesadilla, tostada, or even as a salad topping. ENJOY!