Cold Corn Salad With Some Heat

• 3 cups corn (you can either shave it from 3-4 cobs of corn or use frozen kernels, defrosted (also see note above about using undefrosted corn))
• 1/2 of a red bell pepper, finely chopped
• 1/3 cup finely chopped red onion
• 3 fresh jalapeno peppers, seeded and finely minced
• 1/4 cup finely chopped cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil

1. Warm a large skillet over medium-high heat. Once hot, add the corn kernels and spread them in a single layer. Ignore them for a few minutes. Check their undersides for browning. If browned, stir them up and then neglect them for another couple of minutes. Repeat until all the kernels have light brown spots. Remove the corn from the heat and allow it to cool off. (Note, you can instead grill the corn on the cob and then shave off the kernels.)
2. In a medium bowl, combine the cooled corn with the remaining ingredients.
3. Cover and refrigerate until you're ready to nestle it between a bottle of wine, a blanket and some fried chicken. Happy picnicking!

corn, red bell pepper, red onion, jalapeno peppers, cilantro leaves, salt, coarse black pepper, lime juice, olive oil

Taken from food52.com/recipes/12755-cold-corn-salad-with-some-heat (may not work)