Spicy Corn Salad

• 1 teaspoon unsalted butter
• 1 teaspoon extra virgin olive oil
• 1/2 medium red onion, minced (about 1 cup)
• 1 small habanero chile, seeds and veins removed, minced
• 1/2 cup minced bell pepper (multicolored peppers create a nice contrast)
• Tangerine Salt or kosher salt
• 3 ears of corn, kernels sliced from the cob with a knife
• 2 tablespoons champagne vinegar
• 1 teaspoon maple syrup
• Zest and juice of 1 lime
• 1/4 cup minced fresh chives
• 2 tablespoons minced fresh cilantro

1. Melt the butter with the olive oil in a wok or large skillet over medium heat.
2. Add the red onion, habanero, and bell pepper.
3. Salt liberally and saute for 3 minutes, until everything softens.
4. Add the corn kernels and cook for another 3 minutes.
5. The corn should be hot but not browned.
6. Turn off the heat.
7. Add the vinegar, maple syrup, and lime zest and juice and stir.
8. Taste for salt and transfer to a warm serving bowl.
9. Top with the chives and cilantro.

unsalted butter, extra virgin olive oil, red onion, habanero chile, bell pepper, salt, corn, champagne vinegar, maple syrup, lime, fresh chives, fresh cilantro

Taken from www.cookstr.com/recipes/spicy-corn-salad (may not work)