3 cups fresh corn kernels (about 4–5 ears), cooked and cooled

1 cup grape or cherry tomatoes, quartered (Roma tomatoes also work)

1 cup bell pepper, seeded and diced (any color)

½ red onion, finely diced

½ cup fresh cilantro, finely chopped

½ jalapeño, seeded and finely diced (use whole for spicier salsa)

2 cloves garlic, minced

1–2 limes, juiced

Salt and black pepper to taste

Optional: tortilla chips for serving

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Cook the corn: Use one of the following methods:
Boil: 3–5 minutes in boiling water.
Grill: 3–5 minutes over medium-high heat.
Microwave: Keep in husk and steam 3–5 minutes.
Pan sauté: Cut kernels off the cob and cook 3–5 minutes in a skillet with a bit of oil.
Prep vegetables: Dice tomatoes, bell pepper, onion, and jalapeño; mince garlic.
Combine ingredients: In a large bowl, mix corn, tomatoes, bell pepper, onion, jalapeño, garlic, and cilantro.
Season: Squeeze lime juice over the salsa, add salt and pepper, and toss well.
Chill: Refrigerate for at least 15 minutes to allow flavors to meld.
Serve: Enjoy with tortilla chips or as a topping for salads, fish, or chicken. Store leftovers in an airtight container in the fridge for up to 3 days.

Fresh vs frozen corn: Fresh corn gives the best flavor, but frozen corn works if fresh isn’t available. Avoid canned corn for texture reasons.
Adjusting spice: Remove jalapeño seeds for milder salsa; include them for more heat.
Custom variations: Add black beans, diced avocado, or roasted red peppers to make it more substantial.
Charred flavor hack: If you want grill-like marks without a grill, lightly char the corn in a skillet or briefly hold it over a gas flame.