Ingredients:

  • 2 cups (340g) corn kernels
  • 1/2 cup (75g) red onion, finely diced
  • 2 tbsp (30g) fresh jalapeño, minced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) granulated sugar

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat without oil. Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until they begin to pop and turn mahogany brown. Stir and roast for another 3-5 minutes until nutty and toasted, then remove from heat.
  2. Dice the red onion into uniform 1/8-inch cubes. Mince the jalapeños and finely chop the cilantro.
  3. Transfer the charred corn to a large mixing bowl. Add the diced onion, jalapeño, and cilantro. Drizzle with lime juice and sprinkle with salt and sugar. Fold gently with a spatula until glazed.
  4. Allow the salsa to rest for at least 30 minutes before serving to let flavors infuse.