- 5 large ears corn
- 1 1/2 cups finely diced sweet onion
- 3/4 cup chopped flat-leaf parsley
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.
- Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.