2 teaspoons extra-virgin olive oil
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1 teaspoon The Epicentre’s Pasilla powder
1 teaspoon The Epicentre’s Jalapeno powder
1/2 teaspoon sugar
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, pasilla powder, jalapeno powder,sugar and 1/2 teaspoon salt.