Sauteed Corn With Tomato And Cilantro

• 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.