Ingredients

2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob (about 2 ears)
¼ teaspoon sugar
Salt to taste
Freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
¼ cup finely chopped red onion
¼ cup chopped cilantro leaves Jalapeno pepper to taste

Directions

1. Heat the oil in the skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt (optional) and pepper, and cook for another minute. Add vinegar and cook for 1 more minute.
2. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro and jalapeno pepper.
3. Spoon salsa over each piece of chicken.