Corn Salsa in 21 Minutes

Instructions:

1. Heat a cast iron skillet or heavy-bottomed non-stick pan over medium-high heat without oil. Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until charred spots develop, then stir and heat for another 2 minutes. Remove from heat and let cool slightly.
2. Dice the red onion, jalapeño, and Roma tomatoes into uniform, small pieces.
3. In a large mixing bowl, combine the charred corn, diced onion, jalapeño, tomatoes, and chopped cilantro.
4. Drizzle the fresh lime juice and extra virgin olive oil over the mixture. Sprinkle in the ground cumin, smoked paprika, sea salt, and black pepper.
5. Toss gently with a spoon until every kernel is evenly coated in the dressing. Let the salsa rest for 30 minutes before serving to allow flavors to fuse.