Step 1

Bring a large, nonstick sauté pan to medium-high heat. Once warm, add the corn kernels and bell pepper. Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn. Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape. Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin.

Step 2

add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.

Step 3

warm, or place in the fridge and allow the corn to chill completely before serving. Serve as desired; leftovers will keep in the fridge for up to 5 days.