PREP: 35 minutes COOK: 10 minutes PROCESS: 15 minutes MAKES: 4 half-pints

Farmer’s Market Corn Salsa

What You’ll Need

4 large fresh ears corn

1 cup coarsely chopped onion

1 cup coarsely chopped green or red sweet pepper

1 cup chopped, peeled tomatoes

1 fresh jalapeño chile pepper, seeded and finely chopped (tip, page 107)

½ cup lime juice

½ tsp. salt

½ tsp. ground cumin

½ tsp. freshly ground black pepper

How to Make It

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 corn kernels.

2. In a large saucepan combine the 2 cups corn kernels and the remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.

3. Ladle hot salsa into four 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 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

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