Ingredients:

  • 1 lb frozen white sweet corn, thawed and drained
  • 1/2 cup red onion, finely diced
  • 2 medium jalapeños, finely diced and seeds removed
  • 1/2 cup fresh cilantro, stems removed and finely chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Dice the red onion into very small, uniform pieces. Place the onions in a large mixing bowl and pour the lemon and lime juices directly over them. Let macerate for 5 minutes to soften the onion's bite.
  2. Ensure the frozen corn is completely thawed and patted dry with a paper towel to remove excess moisture.
  3. For the roasted version, toss the corn in a dry cast-iron skillet over high heat for 3–4 minutes until slightly charred. If skipping roasting, proceed to the next step.
  4. Add the corn, diced jalapeños, and chopped cilantro into the bowl with the macerated onions.
  5. Season with sea salt and black pepper. Toss all ingredients thoroughly until well combined.