1 14 oz can of corn (drained)
1 fresh jalapeno, chopped (to taste)
1/4 cup fresh chopped onion (to taste)
Heat oil. Sauté onion and jalapeño (I like to do it in a caste iron skillet) on high heat until they are slightly charred. Add DRAINED corn to skillet and sauté for about 3-5 minutes.
Add salt and pepper and serve.