Ingredients
1/4 cup white corn
1 medium Roma tomato
1 tablespoon chopped sweet onion
1 tablespoon butter

salt
black pepper
rice wine vinegar
sugar

Preparation

This is for a small pan or to make in the side of the pan alongside another dish.

Butter into saute pan, add onion, give it a head start for a minute or two, add the corn with any liquid that comes out of it (or a little water if you drained a can). Add the tomato, I usually treat it like a bell pepper, cutting the ribs from the skin and throwing away the core. The chop the sides into sections and toss in the pan. Cook for a few minutes, add salt and pepper. Splash in a tablespoon of vinegar with a half teaspoon of sugar in it. Use only enough sugar to offset the vinegar and adjust to the sweetness of the corn and onion. Add the black pepper. Leave the corn alone spread evenly across the pan. Cook a few minutes more or until slightly brown color over the whole mixture.