2 ears corn, cut off cob
1 red bell - small dice
1 jalapeno - seeded, brunoise
juice of three limes
1/2 small red onion - small dice
1/4 c finely chopped parsley
2T minced chives
Preferably the night before, but if not, then do at least 4 hours before you are serving the salad, make the pickled onions by putting the lemon juice and chopped onion in a jar in the fridge.
Brown the 4T of butter in a sauté pan over medium heat. Stop the browning by pouring the lime juice from the pickled onions into the butter. Quickly add the corn and sauté over med/low heat for around 1 minute. Add the peppers and continue for another minute. Finish with the pickled onion, parsley, and chives. S&P to taste.