Begin by removing the kernels from the corn cobs and placing them in a dry cast-iron skillet. The skillet must be dry to achieve the desired dark char marks.

Cook the corn over medium-high heat for about 10 minutes. Once the corn has charred, remove it from the heat and set it aside.

Dice the mango and red bell pepper, and add them to a medium mixing bowl.

Incorporate the finely diced red onion and jalapeño into the bowl.

Add the charred corn to the bowl and season with sea salt.

Mix in the chopped coriander (cilantro) and squeeze in the lime juice.