Ingredients
Units
Scale
- 4 Ears of Corn (3 Cups)
- 2 medium size Jalapeño, de-seeded and diced
- 1/4 cup diced Red Onion
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- 1/2 teaspoon Dried Parsley
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Instructions
- Boil 6 cups of water in a pot large enough to hold 4 ears of corn, and bring to a boil. Once boiling add the Corn and cook for 7 minutes (make sure the corn is fully covered by water)
- Once Corn is done cooking, cut it off the cob and set it aside
- Heat a skillet over medium-low heat with 2 tablespoons of Extra Light Olive Oil.
- Add the Red Onion, sautéing for 2-3 mins, and add the jalapeño, saute for another 5-6 minutes
- Add the Corn, Honey, and Apple Cider Vinegar
- Allow to simmer over low for 10 minutes, remove from heat
- Once cooled store in the refrigerator till ready to serve
- While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
- ENJOY!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
