Ingredients:

  • 15 oz White Shoepeg Corn, drained and rinsed
  • 0.5 cup Red Onion, finely diced (approx. 75g)
  • 2 medium Jalapeños, seeds removed and finely diced (approx. 30g)
  • 2 tbsp Poblano Pepper, finely diced
  • 0.5 cup Fresh Cilantro, stems removed and chopped
  • 2 tbsp Fresh Lime Juice
  • 2 tbsp Fresh Lemon Juice
  • 0.5 tsp Kosher Salt

Instructions:

  1. Empty your corn into a fine-mesh strainer. Rinse under cold water until the water runs clear and let sit for 5 minutes to drain thoroughly to ensure a non-watery salsa.
  2. In a large mixing bowl, whisk together the lime juice, lemon juice, and salt. Add the finely diced red onion, jalapeño, and poblano. Stir to coat and let the mixture sit for 3 minutes to macerate the aromatics.
  3. Fold in the drained corn and the chopped cilantro. Toss gently until the kernels are evenly coated. Taste and add an extra pinch of salt if needed to brighten the citrus notes.