2003-07-11 - 8:35 a.m.

tomato corn salsa

makes about one pint

• four ears sweet corn

• four medium sized tomatoes

• four shallots or one white onion

• tablespoon cumin

• teaspoon cayenne pepper

• 1 cup vinegar (or to taste)

• tablespoon sea salt (or to taste)

1. chop onion or shallots as finely as possible and put it in a large, non-metal bowl. (a non-metal bowl is crucial, since tomatoes react with metal and will taste metallic after contact.)

2. dice tomatoes, removing the seeds. add to bowl.

3. shuck each ear of corn, and cut off the kernels using a large kitchen knife. set the base of the ear in the bowl and cut straight down. turn the ear and cut again until all kernels are removed.

4. add cumin, cayenne, salt. stir vigorously.

5. add vinegar and stir until incorporated. let it sit covered at least overnight. i put the salsa into glass jars, but you can also just put saran wrap over the bowl if no jars are handy.

6. serve with corn chips! also, makes a great topping for rice or pasta when heated.