"Tex-Mex Succotash" – Rachael Ray

Ingredients

• 2 tablespoons vegetable oil
• 1 box frozen corn (10 ounces), defrosted
• 1 small red onion, chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic, finely chopped or grated
• 1/4 cup cilantro (about a handful), chopped
• 2-3 small tomatoes, seeded and diced
• A few dashes hot sauce (more if you like it spicy!)
• Salt and ground black pepper