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