Step 1

Heat the oil in a large saute pan or skillet over medium-high heat. Add the onion and jalapeno; season with salt to taste. Reduce the heat to medium; cook for 4 to 6 minutes, until the onions are soft. Add the cumin; mix to combine, and cook for 1 minute. Add the tomatoes; cook for 3 to 5 minutes, until the tomatoes just start to soften.

Step 2

Add the broth and corn; season with pepper to taste. Cook for 5 minutes, stirring occasionally, until the corn is heated through and most of the broth has evaporated. Remove from the heat.

Step 3

Add 2 tablespoons of the cilantro and mix to combine. Taste, and adjust the seasoning as desired. Serve warm, garnished with the remaining tablespoon of cilantro.

Step 4

NOTE: To peel the tomatoes, use a sharp knife to cut an "X" at the bottom of each one. Submerge in just-boiled water for less than 1 minute; the skin will start to loosen. When the tomatoes are cool enough to handle, slip off and discard the skins.