Ingredients

• 4 cups corn kernels, (from 6-8 ears or frozen)
• 1 red bell pepper, diced
• 1 4-ounce can chopped mild green chiles (or fresh, to taste)
• 1/4 cup chopped red onion
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper

Directions

Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell
pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.

Transfer to a large bowl and mix in remaining ingredients. Let stand for
30 minutes before serving.