2 c Fresh corn kernels 3 tb Butter, cold, cut into -pieces 1/4 c Seeded and diced tomatoes 1 sm Jalapeno pepper, seeded and -minced 2 tb Minced red onion 2 tb Chopped cilantro 1/4 c Rice vinegar 1/8 ts Freshly ground black pepper 1/4 ts Coarse salt Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett