Ingredients

6 ears of corn, husked
1/2 large onion, diced
2 tbsp. olive oil
1 red, yellow, or orange bell pepper, roughly chopped
1 jalapeno, finely diced (seeds removed for less heat)
1/2 - 1 tsp. smoked paprika
2 tsp. red wine vinegar (or to taste)
2 cups cherry tomatoes, halved
3 TBSP. chopped cilantro
salt and freshly ground pepper to taste

Instructions

Remove corn kernels from cobs and place in medium bowl. Heat olive oil in large saute pan and add onion. Saute for 2 minutes. Add bell pepper and saute one minute. Add corn and jalapeno and saute and saute over medium heat for 5-7 minutes or until corn is tender. Add smoked paprika, vinegar and cherry tomatoes. Taste for seasoning. Bring to room temperature before serving (or refrigerate for storage). Just before serving, add cilantro and stir. Enjoy

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