Ingredients
The following ingredients have 4 Servings
- 2 C (260g) Corn Kernels (fresh off the cob, about two ears)
- 1/4 C (35g) Red Onion (minced, about 1/4 of a red onion)
- 1/3 C (55g) Green or Red Bell Pepper (minced, about 1/2 a bell pepper)
- 1 1/2 Tbs Jalapeño (fresh or pickled, adjust to taste. remove ribs and seeds to quell the spicy if desired)
- 2 Tbs + 1 tsp Fresh Lime Juice (from about 2 limes)
- 3 Tbs Cilantro (finely chopped)
- 1/4 + 1/8 tsp Fine Sea Salt
- Fresh Ground Pepper (optional )
Instruction
- Shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.
- In a large mixing bowl add the corn kernels (and any corn milk from the fresh corn), red onion, bell pepper, jalapeño, cilantro, lime juice and salt. Mix well, taste for salt adjustment.
- Refrigerate for at least an our before sharing so the flavors can marry. Up to 24 hours, even better.
