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Easy Corn Salsa

Servings: 4

Ingredients

  • 3 cups corn about 4 ears, cut from the cob
  • 1 red bell pepper finely diced
  • 2 large garden fresh tomatoes, finely diced
  • a small handful of chives chopped
  • a small handful of fresh cilantro leaves chopped
  • 2 small jalapeño peppers seeded and finely chopped
  • 2 fresh garlic cloves minced
  • juice and zest of 1 fresh large lime
  • sea salt and freshly ground black pepper to taste about 1/4 teaspoon each

Instructions

  • Trim the thicker end of each corncob so it can stand flat. Hold the tip of the cob into a shallow bowl. Then using a sharp knife, carefully cut in a downward direction as close to the base of the kernels, until all kernels fall off the cob into your bowl. Repeat with remaining corncobs.
  • Add corn kernels into a medium pot and cover with water. Season with sea salt and pepper, bring to a low-medium simmer and cook over medium-high heat for 3-5 minutes, or just until crisp tender, but not overcooked.
  • Immediately place kernels in an ice bath (a large bowl with ice & ice water) to stop the cooking process and to keep them bright yellow.
  • Drain your corn kernels really well, and transfer them to a serving bowl.
  • Add in diced bell pepper, tomatoes, chives, cilantro, jalapeño and garlic.
  • Drizzle with lime juice and sprinkle with zest.
  • Season with sea salt and pepper to your taste.
  • Toss everything gently to combine well.
  • Refrigerate for 30 minutes, or up to 6 hours to allow the flavors to develop and blend together.
  • Enjoy!