Heat butter and coconut oil in a large saute pan. Add red onion and a pinch of salt.

When red onion is nearly caramelized, add corn and toss.

Add sugar with a pinch of salt and pepper. Toss. Cook 30 seconds.

Add coconut vinegar, diced green chiles, lime juice, and lime zest. Cook 1 minute.

Add cilantro. Toss. Serve.

Variations; Coconut extract, Sriracha, tamari, leeks, ramps, cayenne, crushed pepper flakes, parsely, poblano, habanero, bacon, basil, chives, ground jalapeño powder, ground coriander, jalapeño, bell peppers, apple cider vinegar, avocado, cotija, queso fresco, scallions, cumin, thyme, herbes de provence, rosemary, garlic, lemon, paprika, smoked paprika, goat cheese, pickled jalapeños,