Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (about 1 tablespoon per cob).
Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.
Recipe by Love and Lemons at https://www.loveandlemons.com/serrano-corn-salsa/