Title: Sweet Corn Salsa
Categories: Mexican, Condiments, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini