2 teaspoons extra-virgin olive oil

Kosher salt

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.