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!