1large or 2 small fresh jalapeñosseeded and finely diced
½medium red onionfinely diced
Juice of 1-2 limes
¼cupcilantrominced (optional)
Fine sea salt to taste
Instructions
Preheat a grill over medium-high heat. Place the ears of corn on the grill and cook for 10-15 minutes, rotating the corn every few minutes, until the kernels start to brown. You may hear some popping as the corn roasts.
4 ears sweet corn
Remove the roasted corn from the heat and allow to rest until cool enough to handle.
Use a sharp knife to cut the corn kernels from the cobs. Place the corn in a large bowl and mix with the jalapeño, red onion, juice from 1 of the limes, the cilantro, and a large pinch of salt. Stir to combine.
1 large or 2 small fresh jalapeños, ½ medium red onion, Juice of 1-2 limes, ¼ cup cilantro, Fine sea salt to taste
Taste and season with additional salt or more lime juice as desired. Serve on tacos, in burritos or burrito bowls, or with tortilla chips.
Notes
For more heat, leave the seeds and ribs in the peppers.
If you don’t care much for cilantro, feel free to omit it or to only use 1-2 tablespoons.
If you don’t have an outdoor grill, you can roast the corn indoors directly over the burner of a gas stove using a medium flame or on a grill pan over medium-high heat.