Prepare all the ingredients before you begin.
Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion. Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
Pour in the water and stir to combine.
Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
Store leftovers in the fridge for up to 5 days, but I'm sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
