Start by husking four ears of fresh corn, removing all the silk and leaves. If using frozen corn, simply take it out of the freezer to thaw. Rinse the fresh vegetables, including cherry tomatoes and red onion, to ensure they are clean and ready to use.

Bring a large pot of water to a rolling boil over high heat. Carefully add the fresh corn and cook for 5–7 minutes until the kernels are tender and bright yellow. Once cooked, drain the corn and cool it under cold running water.

While the corn is cooling, halve the cherry tomatoes and finely dice the red onion. If using jalapeño, finely chop it and set all chopped vegetables aside in a mixing bowl.

Once the corn is cooled, carefully cut the kernels off the cob and add them to the mixing bowl with the chopped tomatoes, red onion, and cilantro. Gently toss the ingredients together to combine.

Drizzle the freshly squeezed lime juice over the mixture in the bowl and gently fold it in to enhance freshness without crushing the ingredients.

Sprinkle the mixture with salt and pepper to taste, stirring until everything is well combined.

Transfer your Zesty Fresh Corn Salsa to a decorative serving bowl and enjoy it with tortilla chips or as a side for grilled meats.