Cut kernels from
- you will get about 1 cup per ear. Place
Olive Oil (1 tsp)
in a large skillet and heat until shimmering. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned.
Remove from heat and cool. Once corn has cooled, add
Sour Cream (1/2 cup)
Red Bell Pepper (1)
Fresh Cilantro (1/4 cup)
Cholula Pepper Sauce (1/2 Tbsp)
. Mix well to combine.
Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled.