FRESH TOMATO ‘N' CORN SALSA
about 2 cups
In a small heavy saucepan, bring a small amount of water to boil; add corn and bring water to a boil again blanching (do not blanch canned corn). Immediately drain corn, immerse in cold water, and drain again.
In a small bowl, combine corn, tomatoes, green onions, hot peppers, cilantro, olive oil, lime juice, hot pepper sauce, if desired, and sugar. Season with salt and pepper to taste. Store in a glass container, tightly sealed, in the refrigerator for up to 5 days. Serve as an accompaniment to entrees, sandwiches, etc.
Note: For less "hotness" in flavor, remove and discard seeds from pepper(s).
Variations: Add 3 tablespoons coarsely chopped green or sweet red or yellow pepper, or a combination, to salsa mixture.
Serve as a salad on a bed of crisp mixed greens or leaf or Boston or bib lettuce..
Add 1 cup drained canned black beans to salsa mixture.
Serve salsa or salad with crisp tortilla chips as an accompaniment.