Open the cans of corn and drain them well. Pat the corn kernels dry and put them into your mixing bowl.
Dice a jalapeno and red onion, making sure the pieces are all about the same size. Wash, dry and chop the fresh cilantro.
Add your chopped ingredients to the bowl of corn.
Squeeze the juice of the lemon and the lime into the bowl and mix really well making everything is totally combined and evenly distributed.
Notes
As with many salsas, this one gets better as it sits. If you have time, make this sweet corn salsa a few hours before you are going to serve it. It will taste great immediately, but even better if given time.
You can adjust the spice by adjusting the amount of jalapeno you use or switching it out for another less or more spicy pepper of your choice.