Corn Salad

Ingredients:

1 bag frozen sweet corn
1 bell pepper (orange or red)
1/4th  purple onion
fresh cilantro
1/2 lime ( or 3-4 squeezes from a plastic lime)
Sriracha
Basil (I use the kind that's already minced and in a tube)
salt and pepper


1) Throw the whole bag of corn in a large frying pan (frozen or thawed, it doesn't matter). I also used a pat of butter, but I really don't think it needs it.

2) Salt and pepper the corn liberally. Cook until the corn starts to brown. Stir and let the corn brown again. Remove from heat and put the corn in a mixing bowl.

3) Finely chop the bell pepper and the 1/4th of the onion (you want the pieces to be about the size of the corn kernels). Mince about 1/4th to 1/3rd cup of cilantro, depending on how much cilantro you like (this is an estimate. I used two handfuls of minced cilantro). Add all this to the mixing bowl.

4) Add the juice of 1/2 lime (or three squirts of a plastic lime), two squirts of Sriracha, and two squirts of the basil. Stir and taste test. Add more of the ingredients to taste, but I wouldn't recommend adding any more basil.

You should let the salad sit for a while to let the flavors blend. I let the salad sit in the fridge for about an hour before eating.

Eat it in butter lettuce tacos with this pork recipe:
http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe.html