• 3 ears corn - kernels cut from cobs (2 1/4 cups)
• 1/4 tsp baking soda
• salt and pepper
• 2 Tbsp lime juice
• 1 Tbsp vegetable oil
• 1/2 tsp honey
• 1 tomato - cored, seeded and cut into 1/4“ pieces
• 1 shallot - minced
• 1/2 jalapeno chile - stemmed, seeded, and minced (change quantity for desired heat)
• 1/4 cup chopped fresh cilantro

1. Bring 2 cups water to boil in small saucepan. Stir in corn, baking soda, and 1/4 tsp salt. Remove pan from heat and let stand for 10 min. Drain corn and let cool slightly, about 10 min.
2. Whisk lime juice, oil, honey, and 1/8 tsp salt together in bowl. Add corn, tomato, shallot, jalapeno, and cilantro to lime juice mixture and toss to combine. Let stand for 10 min. Season with salt and pepper to taste.
3. Can be served atop chicken or fish or with corn chips.

    Serves: 6      Total prep time: 30 min.
    Source: Cook's Illustrated Jul 1, 2012