Name: Fresh Corn Salsa with Jicama and Pineapple
Total time: 1 h
Ingredients: 3 ears corn , kernels cut from cobs (2 1/4 cups); 1/4 teaspoon baking soda; 1/8 teaspoon table salt , plus extra for boiling; 2 tablespoons lime juice; 1 tablespoon vegetable oil; 1/2 teaspoon honey; 3/4 cup pineapple ,cut into 1/4-inch pieces; 1/2 cup jícama , peeled and cut into 1/4-inch pieces; 1 shallot , minced; 1 serrano chile , stemmed, seeded, and minced; 1/4 cup chopped fresh cilantro

Why This Recipe Works

Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.

Before You Begin

Do not substitute frozen corn for fresh. This salsa can be served atop chicken or fish or with corn chips. For a spicier salsa, add some or all of the serrano seeds and ribs.

Instructions

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/8 teaspoon salt together in bowl. Add corn, pineapple, jícama, shallot, serrano, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.