Ingredients:

  • 16 oz white sweet corn, frozen or canned (thawed and patted dry)
  • 0.5 cup red onion, finely diced
  • 2 medium jalapeños, de-seeded and minced
  • 0.5 cup fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 0.5 tsp kosher salt

Instructions:

  1. Prepare the Corn Foundation: If using frozen corn, thaw in a colander under cold water. Spread kernels on paper towels and press firmly to remove all surface moisture until tacky.
  2. Precision Dice: Dice the red onion and jalapeño into uniform pieces no larger than the corn kernels for consistent flavor distribution.
  3. Citrus Infusion: In a non-reactive mixing bowl, combine diced onions, jalapeños, lime juice, lemon juice, and salt. Let macerate for 5 minutes to soften the onion's bite.
  4. The Final Fold: Add the dried corn and chopped cilantro to the bowl. Gently fold until all kernels are evenly coated. Adjust salt to taste.