1 tsp olive oil
1/2 stick butter
1 16oz can of whole kernel corn (drained) (or taken from cooked cob)
1 16 oz jar of Mild Santitos Salsa
Heat oil and butter in a skillet for a few minutes then add whole kernel corn (watch for splatter), stir occasionally until color changes to a golden brown. Turn down heat and add Santitos Salsa to the corn (to taste) until it’s juices are gone and the salsa is connected with the kernels. Turn off heat and serve over salmon. Top with cilantro if desired. Mild salsa recommended.