POACHED CORN SALSA

MAKES ABOUT 3 CUPS

We love tacos so much that we created a whole category of toppings called Taco Ticklers, here. Here’s one of our favorite ticklers. Use it instead of your typical tomato-based salsa. It’s perfect in late summer when sweet corn comes into the markets.

2 tablespoons plant-based butter

1 tablespoon sea salt

2 cups fresh corn kernels (from 3 to 5 ears sweet corn)

1 red jalapeño chile, seeded

1 cup diced baby cucumber (skin, seeds, and all)

¼ cup chopped fresh cilantro, plus a few leaves for garnish

1 lime, juiced

½ teaspoon freshly ground black pepper

Fill a medium saucepot with water (about 6 cups) and bring to a boil. Add the butter and 1½ teaspoons of the salt. Add the corn and return to a boil, then simmer for 1 minute. You’re really just blanching or lightly poaching the kernels here instead of fully cooking them.

Drain the corn in a strainer, then let cool in the strainer. Do not rinse (you want that nice light coating of butter on the kernels).

Meanwhile, cut a few thin slices of jalapeño for garnish and set aside. Chop the rest of the jalapeño and transfer to a mixing bowl. Stir in the cooled corn, cucumber, cilantro, lime juice, the remaining 1½ teaspoons salt, and the pepper. Mix well. Chill for at least 1 hour or up to 1 day. Garnish with cilantro and jalapeño before serving.