White Corn Salsa
- Cut the kernels off 6 ears of Sugar Pearl corn, and mix in a large bowl with 4 finely chopped ripe tomatoes, 1/3 cup minced red onion, 1/4 cup chopped cilantro and 3 tbsp finely minced sweet basil.
- Stir in juice of 3 limes, and 2 tbsp minced Anaheim or Jalepeño hot pepper.
- Season with 1 tsp salt and 1/2 tsp ground pepper.
- Serve with chips.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook