Sufferin' Succotash!!!!!!!!!!!!

Here is a dish that I used to eat all the time when I lived in Texas but now that I am in Tennessee, not so much.  While I was bouncing around the Internet, I found this version of Tex-Mex Succotash from Rachel Ray.  I made a few tweaks to my liking and now I present it to you.  I hope you enjoy and will try this with your Memorial Day dinners.  

Tex-Mex Corn Succotash 

Ingredients

• 2 Tsps vegetable oil
• 1 10-ounce box frozen corn, defrosted (can use fresh corn scraped from the cob)
• 1 medium red onion, chopped
• 1 jalapeno, seeded and chopped
• 3 cloves garlic, finely chopped or grated
• 1/4 cup cilantro, chopped
• 2 to 3 small tomatoes, seeded and diced
• A few dashes hot sauce, I use sriracha (more if you like it spicy!)
• Salt and ground black pepper

Directions

1. Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
2. Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.
3. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm.