Ingredients:

• 4 large ears fresh corn or one 10-oz. package frozen whole kernel corn (2 cups)
• 1 tbsp. cooking oil
• 1 large onion, coarsely chopped (1 cup)
• 1 large green or red sweet pepper, coarsely chopped (1 cup)
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1 cup chopped, peeled tomatoes or 1, 1/4-1/2-ounce can diced tomatoes, drained
• 1/4 cup lime juice
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. freshly ground black pepper

Directions:

1. Remove husks from fresh ears or corn; discard. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover 5 to 7 minutes or till tender; drain. Let cool. Cut kernels from cobs. Or, cook frozen corn according to package directions. Drain corn.
2. In a large saucepan, heat oil over medium-high heat. Add the onion, sweet pepper and jalapeno pepper. Cook until onion is tender but not brown. Stir in corn, tomatoes, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool. Transfer to a storage container. Cover and chill up to 1 week. Serve with pork, beef or poultry. Makes 4 cups.

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