Begin by dicing the roma tomatoes, finely chopping the onion, mincing the jalapeño (after removing seeds), chopping the fresh cilantro, and mincing the garlic cloves. If using fresh corn, remove the kernels from the cobs. This ensures that all your ingredients are ready to combine quickly for maximum freshness.

In a large mixing bowl, add the diced tomatoes, corn kernels, chopped onion, minced jalapeño, chopped cilantro, and minced garlic prepared in Step 1. Sprinkle in the kosher salt, black pepper, and tajin seasoning (if using). Squeeze the juice from half a lime over the mixture and drizzle with olive oil. Toss everything thoroughly to ensure the salt, pepper, tajin, and olive oil are distributed evenly among the vegetables. I like to let the salad sit for about 10 minutes so the flavors meld together beautifully.

Serve the salad immediately as a fresh side, or cover the bowl and refrigerate for up to four days. The flavors actually deepen after a few hours in the fridge, so it's a great make-ahead option for gatherings or quick lunches.