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Melt the butter with the olive oil in a wok or large skillet over medium heat. Add the red onion, habanero, and bell pepper. Salt liberally, and saute for 3 minutes, until everything softens. Add the corn kernels; cook for another 3 minutes. The corn should be hot but not browned. Turn off heat. Add the vinegar, maple syrup, and lime zest and juice; stir. Taste for salt; transfer to a warm serving bowl. Top with the chives and cilantro. Image courtesy William Morrow Cookbooks
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip