Ingredients:

  • 4 ears fresh sweet corn (approx. 500g kernels)
  • 1 medium red onion, finely diced (approx. 150g)
  • 2 large jalapeños, de-seeded and minced (approx. 30g)
  • 1 cup cherry tomatoes, quartered and seeded (approx. 150g)
  • 2 large limes, juiced (approx. 60ml)
  • 0.5 cup fresh cilantro, chopped (approx. 15g)
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Extract the kernels. Stand the corn cob upright in a large bowl. Slice downward, keeping the knife close to the cob to ensure the heart of the kernel stays intact.
  2. Prep the skillet. Heat a dry cast iron skillet over medium high heat until a drop of water sizzles and evaporates instantly.
  3. Char the corn. Add kernels to the hot pan in a single layer. Cook 4 minutes until deep gold with charred freckles. Do not stir too often; the corn needs contact time to brown.
  4. Start the maceration. In a wide bowl, whisk the lime juice with the finely diced red onions and minced jalapeños.
  5. Mellow the aromatics. Let the onion mixture sit for 3 minutes. Notice the aroma changing from sharp and stinging to bright and sweet.
  6. Add the bulk. Toss the charred corn, quartered cherry tomatoes, and chopped cilantro into the onion base.
  7. Season the mix. Sprinkle the smoked paprika, kosher salt, and cracked black pepper over the top.
  8. Fold gently. Use a spatula to fold the ingredients from the bottom up until the corn is glossy and evenly coated.
  9. Allow the marriage. Let the salsa rest at room temperature for 10 minutes. Observe the juices slightly thickening as the salt draws out just enough tomato liquid.
  10. Final check. Give it one last toss before serving to redistribute the lime dressing that may have settled.