Cilantro Lime Corn Salsa

Sweet corn gets a bold upgrade with red onion, fresh cilantro, and a squeeze of lime for the perfect tangy bite. This salsa is bright and crunchy—serve it with chips, tacos, or straight off the spoon.

Serves one large bowl

Ingredients

• 5 ears of fresh sweet corn, husked

• 2 medium jalapeños, seeded and finely chopped (leave some seeds for heat, if desired)

• ½ red onion, finely chopped (about ⅓ cup)

• ½ cup fresh cilantro, chopped

• Juice of 2 juicy limes

• Salt and black pepper to taste

Directions

1. Cook the Corn:
   Grill the corn over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. Or boil the ears in salted water for 4–5 minutes until tender. Let cool slightly, then cut the kernels off the cob.

2. Mix the Salad:
   In a large bowl, combine the corn kernels, chopped jalapeños, red onion, and cilantro. Add the lime juice, salt, and pepper.

3. Taste & Adjust:
   Stir everything together well. Taste and adjust seasoning — add more lime juice, jalapeño, or salt if you like it zestier or spicier.

4. Serve or Chill:
   Serve immediately, or chill for 15–30 minutes to let the flavors meld. It’s even better the next day. Enjoy!!!