Karen’s Corn Salsa
This simple corn salsa has a puréed base which gives it stability and creaminess.
Remove husk and silk from the corn. Steam until crisp tender, about 2 minutes. Cool and cut kernels off the cob.
In a small skillet add vinegar, sugar, yellow peppers, garlic and jalapeño.
Bring to a boil, then cover and turn down to a low simmer.
Cook the base of the salsa for 5 minutes. Cool slightly.
Add the mixture from the skillet with 1/3 of the corn to a small food processor (can use a stick blender.)
Purée until creamy, about 2 minutes.
Place contents in a small bowl.
Add the rest of the corn kernels, lime juice, sea salt and parsley. Mix together. Taste for seasonings.
Serve the salsa at room temperature or chilled.
To store: Place in an airtight glass container in the refrigerator.