Wash and scrub the corn to remove as much of the silks as possible. Heat an outdoor grill or a grill pan to medium-high. Please the ears on the grill and cook for about 20 minutes, turning a bit every 5 minutes. The corn is done when there are char marks all around and the corn is bright yellow. Transfer the ears to a baking dish or large bowl until completely cool.
Cut the kernels from the cob and add them to a medium-sized mixing bowl.
Add red onion, tomatoes, jalapeño, lime juice and cilantro then stir until well combined. Make sure to break up any large chunks of corn kernels that stick together.
Season to taste with salt and pepper. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to combine.
Serve nice and cold with tortilla chips or pile it on top of your favorite Mexican dish. Enjoy!
One Last Thing
Use our recipe as a guideline! Add your favorite veggies or adjust the ‘heat’ according to your own tastes.