5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind