• 6 medium ears fresh sweet corn
  • 1 tablespoon butter
  • 2 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced green onions
  • 2 large cloves garlic, minced
  • 1 jalapeno pepper, finely minced
  • 6 large plum tomatoes, peeled, cored and coarsely chopped
  • 1 teaspoon sea salt, or to taste
  • Hot pepper sauce, to taste
  • 1 tablespoon fresh lime juice
  • 3 tablespoon chopped cilantro

Cut the corn from the cobs and set aside.

In a large heavy skillet heat the butter and oil. Sauté the onions and garlic for 2 minutes, stirring.

Add the jalapeño and tomatoes and cook, stirring for 3 minutes.

Stir in the corn and cook 4 to 5 minutes longer.

Add the seasonings.

Taste and correct the seasonings.

Stir in the cilantro just before serving.

Serves 6 to 8.