This is a delicious salsa with just about anything, but I love it with tacos. On my show, "Gets Fresh", I serve it with fresh Dungeness crab and a little lime crema (sour cream mixed with fresh lime juice) on fresh corn tortillas.
Makes about 2 cups
Put the corn and water in a small (about 8-inch) skillet over medium heat. Simmer until the water is evaporated and the corn is tender, about 3 minutes. Spoon into a serving bowl and stir in the red onion, cilantro, lime juice and chiles. Season with salt. Serve warm or at room temperature.
Kernels from 2 ears sweet corn (about 3 cups)
2 tablespoons water
¼ cup finely diced red onion
3 tablespoons finely chopped cilantro
half to 1 whole Serrano chiles, finely diced (seeds left in for extra heat)