FARMER’S MARKET CORN SALSA

PAIR THIS FRESH SALSA WITH GRILLED CHICKEN AND CRISP GREENS FOR A QUICK DINNER SALAD.

---

PREP: 35 MINUTES COOK: 10 MINUTES PROCESS: 15 MINUTES MAKES: ABOUT 4 HALF-PINTS PHOTO

---

• 4 large fresh ears of corn
• 1 cup coarsely chopped onion (1 large)
• 1 cup coarsely chopped green or red sweet pepper (1 large)
• 1 cup chopped, peeled tomatoes (2 medium)
• 1 fresh jalapeño chile pepper, seeded and finely chopped (see tip)
• ½ cup lime juice
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper

1. Remove husks from ears of corn. Scrub corn with a stiff vegetable brush to remove silks; rinse. Cut kernels from cobs (do not scrape cobs). Measure 2 cups kernels.

2. In a large saucepan combine the 2 cups corn kernels, onion, sweet pepper, tomatoes, jalapeño pepper, lime juice, salt, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

3. Ladle hot salsa into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER ¼ CUP: 48 cal., 1 g fat (0 g sat. fat), 0 mg chol., 0 mg sodium, 11 g carb., 2 g fiber, 2 g pro.