PREP TIME COOK TIME
5-7 minutes 35 minutes
SERVINGS: 2 cups
Put corn, jalapeno/lime, or lime olive oil and white peach balsamic vinegar in a bowl and stir to combine.
Season with salt, pepper, cilantro, serrano pepper olive oil, and lime to taste.
If you want it spicier then add chili powder.
Keep it in the fridge for at least 30 minutes.
You can also use EVOO instead of lime olive oil and serrano pepper olive oil along with jalapeno/lime balsamic vinegar; if you don't want it much spicy.