Shuck the corn and peel off the silks (I do this outside, otherwise the silks go everywhere).
Heat oil in a large saute pan over medium high heat. I also coat the ears in oil to help ensure a more even cook.
When oil is heated, put in the ears, and until cooked and a little charred all around. Turn fairly frequently to prevent burning and be careful because the moisture in the corn can make the oil pop.
Cut the cooked kernels off into a big bowl, let cool, then mix in the other ingredients.
Put covered in the fridge for at least an hour to let it chill and to allow the flavors to come together.
