Corn and Tomatoes

3 cloves garlic, chopped
1 Tbs cumin seeds
1/2 onion, medium dice
3 jalapenos, thinly sliced
2 cups frozen corn
2 cups canned tomatoes+juice
canola oil
lime juice
salt and pepper

Cook the garlic in hot oil until it just begins to brown. Add the cumin seeds and toast for a minute. Add the onion and jalapenos and cook until the onion starts to soften. Add the corn and juice from the tomatoes, cover and cook a couple minutes until the corn is cooked. Coarsely chop the tomatoes, turn off the heat under the pan, gently stir in the tomatoes, cover and let stand a couple minutes. Adjust seasonings and add lime juice to taste.