Boil 2 ears of corn for 2 to 5 minutes, or until tender. Rinse the corn under cold water and place the ears of corn on a clean cutting surface. Stand each ear, 1 at a time, on end and shave all of the kernels off of the cob using a chef's knife. Set the corn kernels aside.;
, Take approximately half of a bunch of cilantro and separate the stems from the individual leaves. Place the cilantro leaves in a tight pile near the center of your cutting surface, chop roughly and set aside.
 Remove the core from 1 tomato and, on a flat, clean cutting surface, use a chef's knife to cut the tomato into small pieces. The cut tomato pieces should be approximately the size of the nail on your pinky finger.
 Finely chop 4 tbsp. of onion on a clean, dry cutting surface and set aside.
 Finely dice 3 chilies, retaining the seeds to add to the fresh corn salsa.
 Using a pairing knife, cut 1 lime in half through the middle of the stem. With the flat side facing down, cut each half of the lime in half again through the center of the stem cavity and. Set the limes aside.
 Combine the lime, cilantro, corn kernels, chopped onion and chilies in a medium-sized mixing bowl. Squeeze the juice from the lime wedges into the mixing bowl and add 1/s tsp. of salt. Add more salt as needed, to taste. Your fresh corn salsa is ready to serve.

Prepare the corn kernels.
Prepare the cilantro.
Cut the tomato.
Chop the onion.
Dice the serrano chilies.
Cut the lime wedges.
Mix the ingredients.
Finished.
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