Balsamic chicken, tomato jam, corn salsa
2 ears corn, kernels stripped
1 red pepper, diced
Handful cilantro, chopped
1 clove garlic, minced
3 scallions, thinly sliced
Sautee the red pepper and corn for 2-3 minutes in a hot skillet with a tablespoon of olive oil. Add the scallions and garlic and sautee for another minute or two. Remove from heat and toss with the cilantro and lime's juice.
The tomato jam is a fantastic accompaniment. Times are sad when we don't have a jar of this stuff on hand. For now, I'll just send you to the recipe, though a full-fledged post on the stuff is definitely in order.