Raw sweetcorn

Sweetcorn is really good at the moment - it's fresh and in season so it doesn't travel far before it gets to our kitchen, and is still sweet and juicy when it arrives. When corn is like this, it doesn't need cooking. I had been meaning to make a raw corn salad - something simple that lets the corn stand out. This is it. I had to keep resisting adding more stuff (avocado, sesame, sweet peppers, tomato... might be good variations in future). I think corn, lime, chilli and these herbs really complement each other.

3 cobs of fresh, sweet corn
juice of 1 lime
1/2 tbsp chopped chives (I like to snip chives with scissors rather than chop them)
1-2 tbsp chopped fresh coriander
1/4 tsp sea salt
1/2 tsp chilli flakes
1 tsp sugar (optional)

Strip the husks from the corn and trim off any imperfect-looking bits. Cut off the kernels (carefully) and put them in a bowl. Squeeze the lime juice over the corn, then add the remaining ingredients and toss. You can eat it straight away but it will also be fine, perhaps even better, if you let it sit for an hour or for a day or more in the fridge.