INGREDIENTS

1 1/2 cups  Corn Kernels  
1/2 cup Roma (Plum) Tomato , seeded and diced 
1/2 cup Red Onion , diced 
1 Serrano Chile , seeded and minced 
1 Tbsp.  Lime Juice  
1 Tbsp. Rice Wine Vinegar  
3 Tbsp.  Cilantro , minced 

DIRECTIONS

1.) Heat a nonstick skillet over high heat. Place the corn in the skillet and cook corn until toasted but still crunchy. Remove immediately.

2.) Place the corn in a mixing bowl. Add remaining ingredients and toss to combine.