Remove kernels from ears of corn. You should have about 1.5 cups of kernels.
In a medium bowl, toss together corn kernels, jalapeño, onion, cilantro, lime juice, garlic, and salt.
Refrigerate until ready to serve.
Corn: This recipe is best made with fresh sweet corn. If you prefer, you can use (thawed) frozen corn or (drained) canned corn.
Jalapeño: Discard the seeds for milder salsa or include them for a spicier salsa. Also, feel free to add additional jalapeño to taste.
Red onion: Shallots also work well in place of the red onion. If red onion has too much bite, soak the diced red onion in a bowl of ice water for about 10-20 minutes and then drain before using. This will help to mellow the onion out.
Lime juice: I highly recommend using fresh lime juice. The bottled lime juice won't give you the same flavor.
Garlic: Feel free to add more garlic to taste.
Other add-ins: Fresh diced Roma tomatoes and fresh diced avocado both work well in this recipe.
Looking for something a bit heartier? You may also like my Black Bean Salad recipe that's made with fresh corn, black beans, tomatoes, and more.