1½ tablespoons canola or vegetable oil
1 cup fresh, defrosted frozen, or canned corn kernels, drained
½ cup finely chopped red bell pepper
2 large scallions, including most of the green parts, thinly sliced
1 to 2 tablespoons minced fresh jalapeño pepper
2 tablespoons orange juice concentrate
1 tablespoon minced fresh ginger root
2 teaspoons chopped fresh thyme leaves or ½ dried thyme leaves
1½ teaspoons honey
Salt and freshly ground black pepper
Heat ½ tablespoon of oil in a small skillet over high heat until hot. Add the corn and sauté until lightly colored, 1 to 2 minutes, shaking the pan often. Scrape the corn into a bowl along with the bell pepper, scallions, and jalapeño pepper.
In a 1-cup glass measuring cup, combine the orange juice concentrate, ginger, and thyme; heat in a microwave oven on high just until boiling, about 30 seconds. Remove, stir in the honey, and cool for 1 minute. Whisk in the remaining 1 tablespoon of oil, and toss with the corn salsa. Season with salt and pepper to taste.