Monday, December 04, 2006

Sweet Corn Salsa

2 c Fresh corn kernels
3 tb Butter, cold, cut into
1/4 c Seeded and diced tomatoes
1 sm Jalapeno pepper, seeded and
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.


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