Serving recommendations: spread on chicken, fish, or dip with chips.
Serve hot or cold.
3 ears corn, cut from cobs
1/4 teaspoon baking soda
salt and pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoons honey
1 tomato, cored, seeded, and cut into 1/4-inch pieces
1 jalapeno chile, stemmed, seeded and minced
1/4 cup chopped cilantro
First bring two cups water to boil in a small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt. Remove the pan from heat and let stand for 10 minutes. Drain the corn and let cool slightly, about 10 minutes.
Whisk lime juice, oil, honey, 1/8 teaspoon salt together in bowl. Add tomato, shallot, jalapeno, cilantro, and corn to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste, and serve.