Follow these steps for perfect results
extra-virgin olive oil
corn
kernels removed
red bell pepper
stemmed, seeded, and chopped fine
jalapeno chile
stemmed, seeded, and minced
scallion
sliced thin
garlic cloves
minced
fresh lime juice
fresh cilantro
minced
ground cumin
Salt
Pepper
Heat 1 1/2 teaspoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add the corn kernels to the skillet.
Cook, stirring occasionally, until the corn is golden brown, about 6 to 8 minutes.
Transfer the toasted corn to a large bowl.
Add the remaining 1 tablespoon of extra-virgin olive oil, chopped red bell pepper, minced jalapeno, sliced scallion, minced garlic, fresh lime juice, minced fresh cilantro, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl.
Stir well to combine all ingredients.
Cover the bowl and refrigerate for about 1 hour to allow the flavors to blend.
Season with additional salt and pepper to taste before serving.
Expert advice for the best results
For a smoky flavor, grill the corn and bell pepper before chopping.
Add black beans or avocado for extra heartiness.
Adjust the amount of jalapeno to your preferred level of spiciness.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a colorful bowl with tortilla chips.
Serve with tortilla chips
Use as a topping for tacos or grilled meats
Add to salads
Pairs well with the flavors and spice.
Discover the story behind this recipe
Common accompaniment to various dishes.
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