If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw overnight or run under warm water until fully thawed, then drain thoroughly.

In a large mixing bowl, combine the corn kernels, rinsed black beans, diced red bell pepper, minced red onion, minced jalapeño, and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, ground cumin, kosher salt, and black pepper until emulsified.

Pour the dressing mixture over the corn and bean mixture in the large bowl. Gently fold all ingredients together until everything is lightly coated.

For best flavor, cover the bowl and refrigerate the salsa for at least 15 minutes to allow the flavors to meld. Taste and adjust salt or lime juice if necessary before serving.

Serve chilled or at room temperature alongside tortilla chips, or use as a fresh topping for grilled chicken, fish, or tacos.