Ingredients
Method
- Prepare your corn base according to what is in season. If using fresh corn,cut the kernels straight from the cob for the best "pop" of sweetness. If using frozen corn, ensure it is completely thawed and patted dryto prevent a watery salsa. If using canned corn, rinse thoroughly under coldwater to remove the metallic brine taste.
- Finely dice the red onion and mince the jalapeño. To achieve a professional look, try to match the size of the jalapeno mince to the red onion dice. For a milder salsa, ensure all white ribs and seeds are removed from the pepper.
- Using a very sharp knife to prevent bruising, chop the fresh cilantro. Be sure to include the tender stems, as they hold a significant amount of the herb's flavor.
- Place the corn, onions, and peppers in a large bowl. Squeeze the fresh lime and lemon juice directly over the vegetables. The acidity will help lightly "pickle" the onions and peppers as the mixture sits.
- Add the sea salt, black pepper, and chopped cilantro. If your corn lacks sweetness, stir in a tiny drizzle of honey. Toss everything together with alarge spoon until the vegetables are evenly coated in the citrus juices.
- Cover the bowl and refrigerate for at least thirty minutes before serving.
Notes
The biggest mistake is under-seasoning. Corn and onions require a good amount of salt to reach their full flavor potential. If your salsa tastes “flat,” add another pinch of salt and a fresh squeeze of lime. Another issue is using old cilantro.
Wilted herbs will not provide the same bright flavor and will make the salsa look dull. Always use the freshest produce available for no-cook recipes.