Ingredients
- 1 jalapeno pepper
- 300 gr corn kernels (fresh)
- 45 gr butter
- 40 gr seeded
- 60 ml rice vinegar
- 18 gr cilantro (chopped)
- 16 gr onion (minced red)
- 1 gr coarse salt
- 1 gr black pepper (freshly ground)
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.
