Smoky Corn Salad

• 2 cup(s) fresh corn kernels
• 2 tablespoon(s) fresh lime juice
• 1/8 teaspoon(s) chipotle chile powder
• 1 cup(s) finely chopped red pepper
• 1/2 cup(s) fresh cilantro leaves
• 1/8 teaspoon(s) salt
• 1/8 C coconut oil

1. Heat a 12-inch cast iron or other heavy skillet on medium-high until hot. Add corn kernels and cook 3 minutes or until browned, stirring occasionally. Stir and cook at high heat until it starts to roast - cook about 10 minutes longer - stirring. Cook in 1/8 C coconut oil
2. Note: If you are grilling your dinner, place 4 ears husked corn on grill and cook until kernels are browned. Cool slightly and cut kernels from cobs. Proceed as directed below.
3. Transfer to large bowl and immediately stir in fresh lime juice and chile powder. Cool slightly, then stir in finely chopped red pepper, cilantro leaves, and salt.

cups, lime juice, chile powder, cups, cups, salt, coconut oil

Taken from www.epicurious.com/recipes/member/views/smoky-corn-salad-51796011 (may not work)