Heat a large pan over medium-high heat. Once hot, add in fresh or frozen corn kernels.
2 cups (330 g) fresh or frozen corn
Cook for about 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Take the pot off the heat, and set aside.
Heat oil in a pan over medium heat. Add chopped onion, chopped jalapeño, and crushed garlic, cooking for 2-3 minutes.
2 Tablespoons (30 ml) canola or vegetable oil, ½ cup (91 g) red or white onion, chopped, 1 - 2 jalapeño, chopped, 2 cloves garlic, crushed
Then, add diced red bell pepper and paprika. Crushed dried chilli is optional.
½ cup (70 g) red bell pepper, chopped, 1 teaspoon paprika, 1 teaspoon crushed dried chili
Mix in the cooked corn and lime juice and cook for about 2 minutes. Season with salt and ground black pepper. Remove from the stove and set aside.
½ Tablespoon (7 ml) freshly squeezed lime juice, ½ teaspoon salt