Heat a large frying pan or skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the finely diced red onion and sauté 2–3 minutes until soft and translucent.

Add the minced garlic and chopped jalapeño to the pan. Cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the corn kernels to the pan in an even layer. Cook without stirring for 2–3 minutes to get some caramelization, then stir and continue cooking another 3–4 minutes until the corn has some golden-brown spots and is tender.

Spice + Sweet Sauce

While the corn cooks, in a small bowl combine 2 tablespoons light brown sugar, 1 tablespoon honey (or maple syrup), 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon chili flakes, 1 teaspoon hot sauce (if using), 1 tablespoon lime juice and 1 teaspoon soy sauce. Whisk until smooth.

Pour the sauce over the cooked corn. Reduce heat to medium-low and add the remaining 1 tablespoon butter. Stir frequently so the sauce coats the kernels evenly. Simmer 2–3 minutes until the sauce thickens slightly and becomes glossy.

Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust heat/sweetness: add more hot sauce or chili flakes for heat, or a touch more honey for sweetness.

Finishing & Garnish

Remove the pan from heat. Stir in 1/4 cup chopped fresh coriander (cilantro) and the thinly sliced spring onions, reserving a little for garnish.

Transfer the spicy sweetcorn to a serving bowl. If using, sprinkle 1/4 cup crumbled feta or cotija over the top for a salty contrast, or omit for a vegan dish.

Finish with a light drizzle (about 1 teaspoon) of chili oil or olive oil for gloss and extra aroma. Serve immediately with lime wedges on the side for squeezing over each portion.

Optional serving suggestions: serve as a side with grilled vegetables, tacos, rice bowls, or as a warm salad topping.