First, gather all your ingredients. It’s easier when they’re all in one spot. Start by chopping the red onion into fine pieces. Rinse and finely chop the fresh cilantro. For the poblano chili, roast it on an open flame or a stovetop for a few minutes until it’s blistered. Let it cool, peel off the skin, and chop it finely. De-seed the jalapeños and slice them thinly.

Now, let’s cook the corn. If you’re using frozen corn, simply heat it in a pan over medium heat. Stir occasionally until it’s warmed through, about 5 minutes. This will release natural sugars and enhance its sweetness. If using fresh corn, simply boil it for a couple of minutes.

In a large mixing bowl, add your cooked corn. Then, toss in the chopped poblano, red onion, jalapeños, and cilantro. Make sure to mix everything gently. You want all those fresh flavors to mingle without turning the salsa into mush.

Here comes the fun part! Squeeze the juice of a lemon and lime over the mixture. Next, sprinkle the ground cumin, sea salt, and smoked paprika. Drizzle in the olive oil. Using a spatula, gently fold the ingredients together. Be careful not to crush the corn; you want that fresh, crunchy texture.

Once everything is mixed, cover the bowl with plastic wrap or a lid. Let the salsa sit in the fridge for at least 30 minutes. This allows the flavors to marry, resulting in a salsa that tastes better the longer it sits. Kind of like waiting for a good wine to breathe.

After your salsa has chilled, take it out and give it a gentle mix. Taste it; you may want to adjust the seasoning. Serve it in a colorful bowl, with tortilla chips, or as a topping for your favorite tacos or grilled meats.