2 ears of corn
1 TBS. red pepper – chopped fine
2 scallions – sliced thin
1-2 tsp. jalapeno pepper – minced*
2 TBS. cilantro – chopped
1 medium tomato – center scooped out and chopped
2 limes
salt and pepper to taste

Fill a large pot with three inches of water. Place over high heat and bring to a boil. Add a pinch of salt and then the corn. Cook for 5 minutes and then remove from heat. Using tongs, take each ear of corn and place it under cold running water to cool corn down quickly. Using a knife, cut off the corn kernels and place them in a medium size bowl.

Add the tomato, scallions, peppers and cilantro to the corn. Cut the limes in half and squeeze the juice into the bowl. Season with salt and pepper and refrigerate before serving with tortilla chips.

*See tips and techniques for proper method to work with jalapeno peppers