Start by gathering all your ingredients. Measure out the corn, finely dice the red onion, and chop the cilantro. Make sure the jalapeños and poblano pepper are cleaned and ready. This prep work sets a smooth stage for your salsa-making.

If you haven’t purchased a pre-roasted poblano, you can do this easily at home. Cook it over an open flame or under a broiler until its skin is charred. Once it’s cooled, peel off the skin, remove the seeds, and finely dice it.

In a large mixing bowl, combine the frozen sweet corn (no need to thaw), diced red onion, minced jalapeños, chopped cilantro, and the diced roasted poblano. Stir to combine.

Drizzle in the freshly squeezed lime and lemon juice. Sprinkle the smoked paprika and sea salt into the mixture. Toss it well until everything is thoroughly combined.

Allow the salsa to sit for about 10-15 minutes. This waiting period lets the flavors meld beautifully. It’s like letting a good story marinate before sharing it.

Finally, transfer your corn salsa into a serving bowl. Garnish it with the crumbled queso fresco for that extra flair. Serve with crispy tortilla chips and watch it disappear!