Title: Pico de gallo corn
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
    1 1/2 c  corn kernels
        2    tomatoes, cut into 1/4-inch
  :          dice
      1/4 c  diced red onion
    1 1/2    jalapenos, seeded and minced
        1 TB chopped cilantro
  :          Juice of 2 limes
        1 TB olive oil
  :          Salt
  
  Combine vegetables, jalapenos, cilantro and lime juice. Heat olive
  oil in a skillet and add vegetable mixture. Cook just until corn
  softens. Season to taste with salt