3 large ears of corn
Extra virgin olive oil
1/3 red onion, diced
3 ripe tomatoes, seeds removed and diced
1 serrano or jalapeño pepper, seeded and minced
Juice of 1 ½ limes, or more to taste
1/3 cup fresh chopped cilantro
Sea salt and freshly ground black pepper to taste
To roast corn, put onto a sheet pan and drizzle lightly with olive oil. Slide the sheet tray into the oven (the corn can be cooked during your oven’s perimeter burn OR at a pizza environment). Keep an eye on the corn and turn as needed until all the sides have some good color, but are not completely charred. Take the corn out of the oven and allow to cool.
Meanwhile, mix all the other ingredients except salt and pepper into a bowl. Once the corn has cooled, cut the kernels off the cob and mix into the salsa. Add salt and pepper at the very end and adjust lime juice to your liking. Serve cold.