Sweet corn is a tasty base for an easy summer salsa. Here's how to make it.

Start with about 2 cups of corn. You can cut fresh corn off the cob, or use frozen corn, thawed, drained and dried thoroughly. You’ll also want 1 red bell pepper, 2 jalapenos, a bunch of cilantro, 1/2 a red onion, and freshly squeezed juice from 1 lime.

Heat a cast-iron skillet over high heat on the stove or a grill. Add the corn, and pan-roast, stirring frequently to prevent burning, until the corn caramelizes on most sides. The kernels will pop like popcorn, so consider using a splatter guard. Remove the pan from the heat, and transfer the corn to a bowl to cool.

Meanwhile, roast the red pepper over an open flame on the stovetop or a grill until the skin blackens all over.