Karen’s Corn Salsa

Ingredients

• 1 large ear fresh corn
• 2 tablespoons white wine vinegar
• 2 tablespoons pure cane sugar
• ¼ cup yellow bell pepper, cut into 1/2" pieces
• 2 teaspoons fresh garlic, peeled, chopped
• 1 teaspoon fresh jalapeño, chopped ~ for mildly spicy, add more if you like
• 1 ½ teaspoons fresh lime juice
• 2 pinches sea salt, or to taste
• 2 teaspoons fresh parsley, or cilantro cleaned and chopped

Instructions

1. Remove husk and silk from the corn. Steam until crisp tender, about 2 minutes. Cool and cut kernels off the cob.
2. 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.
3. 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.
4. Add the rest of the corn kernels, lime juice, sea salt and parsley. Mix together. Taste for seasonings.
5. Serve the salsa at room temperature or chilled.
6. To store: Place in an airtight glass container in the refrigerator.

This recipe may not be reproduced without the consent of its author, Karen Sheer.