Sweet Corn Salsa

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