Title: Sweet Corn Salsa
Categories: Mexican Condiment Salsa
Yield: 6 Servings

2	c	Fresh corn kernels
3	tb	Butter, cold, cut into pieces
1/4	c	Seeded and diced tomatoes
1	sm	Jalapeno pepper, seeded and minced
2	tb	Minced red onion
2	tb	Chopped cilantro
1/4	c	Rice vinegar
1/8	ts	Freshly ground black pepper
1/4	ts	Coarse salt

Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups.

From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett

previous

next