6 ears corn
1 tablespoon olive oil
1 jalapeno, seeded and chopped
1 small red onion, peeled and chopped
1 small red bell pepper, seeded and chopped
1/2 lime, juiced
1/2 teaspoon cumin seeds, toasted
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
Scrape kernels from corn.
Heat oil in skillet, add corn, and saute for 30 seconds. Add jalapeno, onion, and red pepper and saute for 5 minutes. Transfer to a bowl.
Add lime juice, toasted cumin, and cilantro. Season with salt and pepper to taste.
From Three Bowl Cookbook.