Ingredients:

  • 3 cups corn (fresh, frozen thawed, or canned and drained)
  • 1 tsp flaky sea salt
  • 0.5 cup red onion, finely diced
  • 2 jalapeño peppers, seeded and minced
  • 0.25 cup poblano pepper, finely diced
  • 0.5 cup fresh cilantro, packed and chopped
  • 3 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 1 tsp honey or agave
  • 0.5 tsp ground cumin

Instructions:

  1. In a large glass mixing bowl, combine the finely diced red onion, minced jalapeños, lime juice, lemon juice, and salt. Stir well and let sit for 5 to 10 minutes to macerate the aromatics.
  2. If using frozen or canned corn, heat a dry cast-iron skillet over medium-high heat. Add the corn in a single layer and sear for 2-3 minutes without stirring until golden-brown char marks appear. Remove from heat and let cool slightly.
  3. Add the charred corn, diced poblano pepper, chopped cilantro, honey, and ground cumin to the bowl with the macerated onions.
  4. Toss all ingredients thoroughly to ensure the dressing is evenly distributed. Adjust salt or lime to taste and serve.