Sriracha Corn Salad

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 Tbsp butter
4 ears of corn, kernels sliced off of the cob
1 red bell pepper, cored and minced
1 jalapeño, seeded and minced
2-3 Tbsp Sriracha
1/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
2 oz Cotija cheese, crumbled for garnish

In a large sauté pan, heat both the olive oil and the butter together over meidum-high heat. Fry the corn kernels, until the corn is popping and browning slightly, 7 to 10 minutes. Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.

Add cilantro and lime juice and toss, seasoning with salt and pepper to taste before serving. Garnish with crumbled Cotija if desired.

Allergy Warning: Contains milk