Ingredients:

  • 3 cups (450g) fresh corn kernels
  • 1 tbsp (15ml) avocado oil
  • 1/2 cup (75g) red onion, finely diced
  • 1 medium jalapeño (15g), seeded and minced
  • 1/2 cup (30g) fresh cilantro, coarsely chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the avocado oil in a cast iron skillet or heavy bottomed non stick pan over medium high heat until shimmering. Note: If the oil smokes, it's too hot; lift it off the heat for a second.
  2. Add the 3 cups (450g) of fresh corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes until they begin to turn a deep golden brown.
  3. Stir and cook for another 2 minutes until scattered charred mahogany spots appear, then remove from heat immediately.
  4. Transfer the warm corn to a large mixing bowl and fold in the 1/2 cup (75g) of finely diced red onion, 1 minced medium jalapeño (15g), and 1/2 cup (30g) of chopped cilantro.
  5. Drizzle the 2 tbsp (30ml) of fresh lime juice over the mixture and sprinkle with 1/2 tsp (3g) sea salt and 1/4 tsp (1g) cracked black pepper.
  6. Toss gently with a spatula until every kernel is glazed.
  7. Let the salsa sit for 10 minutes before serving to allow the flavors to marry.