Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.
Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm alongside Honey-Beer Glazed Chicken.