Heat a large nonstick sauté pan over medium-high heat. Once the surface is hot, add the corn kernels and red bell pepper. Let them cook undisturbed for a few minutes to allow light charring, stirring only occasionally. Continue cooking for 5–6 minutes until a browned layer begins to form on the pan. Add 3 tablespoons of water to deglaze, then scrape up the caramelized bits with a spatula and mix them into the corn for added flavor.

Once the water evaporates, repeat the deglazing process with another 3–4 tablespoons of water. Scrape the bottom again, allowing those rich, toasty bits to cling to the corn and pepper. After the pan is dry and the vegetables are nicely seared, turn off the heat and stir in the ground cumin, letting the residual heat bloom its flavor.

Transfer the corn and bell pepper mixture to a medium mixing bowl. Add the finely chopped jalapeños, red onion, cilantro, freshly squeezed lime juice, and coarse salt. Stir until everything is well combined.

Serve the salsa warm right away, or refrigerate until thoroughly chilled for a refreshing contrast. This salsa can be enjoyed on its own, scooped with chips, or spooned over grilled proteins. Store leftovers in an airtight container in the fridge for up to 5 days.