Ingredients:

  • 3 cups Frozen Sweet Corn Kernels (or 4 fresh cobs, kernels removed)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt (divided)
  • 1/2 cup Finely Diced Red Onion
  • 1/2 cup Finely Diced Red Bell Pepper
  • 1 large Minced Jalapeño Pepper, seeds and ribs removed
  • 1 clove Freshly Minced Garlic
  • 1/2 cup Packed and Roughly Chopped Fresh Coriander (Cilantro)
  • 1/4 cup Fresh Lime Juice (about 2 large limes)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Vegetables: Finely dice the red onion and red bell pepper. Mince the garlic and jalapeño. Roughly chop the coriander. Set aside the herbs and garlic.
  2. Char the Corn: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the corn kernels (ensure they are fully defrosted and patted dry).
  3. Develop Flavour: Cook the corn, stirring only occasionally, for 6–8 minutes. The goal is to develop deep golden-brown, charred spots on the kernels. Season lightly with 1/2 tsp salt.
  4. Cool Down: Transfer the charred corn to the large mixing bowl and allow it to cool down to room temperature (about 10 minutes).
  5. Combine Solids: Once the corn is cool, add the diced red onion, bell pepper, and the minced jalapeño to the bowl.
  6. Mix the Dressing: In a separate small bowl, whisk together the fresh lime juice, smoked paprika, and ground cumin.
  7. Dress and Season: Pour the lime dressing over the corn mixture. Add the minced garlic and chopped fresh coriander. Mix everything gently until thoroughly combined.
  8. Final Seasoning Check: Taste the salsa. Add the remaining salt and pepper as needed. The flavor should be balanced—tangy, sweet, and slightly spicy.
  9. Chill (Crucial Step): Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time allows the acidity of the lime juice to soften the onions and marry all the beautiful flavors together.
  10. Serve: Give the salsa a final stir before serving with tortilla chips or as a topping for grilled mains.