Jalapeño Corn Salad

1 Tbsp. extra virgin olive oil
4 ears sweet corn, kernels cut off
1-2 jalapeños, seeded and diced
2 tsp. white vinegar
4 tsp. fresh lime juice
Salt and cayenne pepper, to taste
1 scallion, thinly sliced
2 Tbsp. chopped cilantro
1 cup halved cherry tomatoes

• Heat the olive oil in a wide skillet and sauté the corn and jalapeños over medium heat for 7 to 8 minutes, or until the corn is tender. Remove from the heat and place in a large bowl.
• Add the vinegar, lime juice, salt, and cayenne to the bowl, tossing to coat. Let cool.
• When cool, add the remaining ingredients.

Makes 5 to 6 servings