Remove the kernels from the corn cobs and keep them raw to maintain their natural sweetness and

crunch.

Roughly chop the coriander, finely slice the red chilli and chop the Lebanese cucumber into small, uniform pieces to provide a refreshing base.

Dice the jalapeño and the red onion finely, add them to the dish with the other vegetables.

Add the olive oil and salt to taste, ensuring all ingredients are evenly coated.

Toss the salsa thoroughly and serve it fresh. It pairs particularly well with corn chips and makes a suitable topping for barbecued meats or plant-based mains.