Step 1

Place a large skillet over medium-high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes.

Step 2

Transfer the corn to a large mixing bowl and allow it to come to room temperature. While the corn is cooling chop the red cabbage, jalapenos, and cilantro.

Step 3

To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well. Cover the bowl and refrigerate for 2 hours before serving. Store covered in the fridge for up to 3 days.