Ingredients
Scale
4 ears of corn, corn removed from the cob – about 4 cups
1 tablespoon canola oil
1 mild small jalapeno pepper, diced – about 2 tablespoons
1/3 cup fresh chopped cilantro
1/2 teaspoon kosher salt
Zest and juice of 1 lime
2 teaspoons Calabrian chili paste
Instructions
Remove corn from the ear. Heat a medium skillet over medium heat and add 1 tablespoon of canola oil.
Add the corn and saute for 3 minutes, just enough to take the raw out of the corn, but keep the crunch.
Turn off the heat and transfer the corn to a serving bowl and add the remaining ingredients. Stir and serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 3 minutes