Ingredients:

  • 16 oz frozen white sweet corn, fully thawed and patted dry
  • 1/2 cup red onion, very finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 1.5 tsp kosher salt
  • 2 large jalapeños, deseeded and minced
  • 0.5 medium poblano pepper, finely diced

Instructions:

  1. Place thawed corn in a fine-mesh strainer and let sit for 5 minutes. Use a paper towel to gently press out excess moisture to ensure the salsa is crisp.
  2. Dice the red onion, jalapeños, and poblano pepper into uniform pieces no larger than a corn kernel for balanced distribution.
  3. In a large mixing bowl, combine the diced peppers, onions, salt, lime juice, and lemon juice. Let macerate for 2–3 minutes to soften the raw bite of the aromatics.
  4. Fold in the dried corn kernels and chopped cilantro. Toss until evenly coated and glossy. Adjust salt if necessary.