Nutrition per serving may change if servings are adjusted.
5 large ears corn, (about 3 cups kernels)
1 1/2 cups finely diced sweet onion
3/4 cup finely chopped flat-leaf parsley, (1-2 bunches)
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.
Make Ahead Tip: Cover and refrigerate for up to 3 days.