Sweet Corn Salsa
Yield
3 cupsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn
fresh |
|
| 3 | tablespoons |
butter
cold, cut into pieces |
|
| ¼ | cup |
tomatoes
seeded and diced |
|
| 1 | small |
jalapeño pepper
seeded and minced |
*
|
| 2 | tablespoons |
red onion
minced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| ¼ | cup |
rice vinegar
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn
fresh |
|
| 45 | ml |
butter
cold, cut into pieces |
|
| 59 | ml |
tomatoes
seeded and diced |
|
| 1 | small |
jalapeño pepper
seeded and minced |
*
|
| 3E+1 | ml |
red onion
minced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 59 | ml |
rice vinegar
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
kosher salt
|
|
Directions
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.
