Sweet Corn Salsa

This isn’t your typical raw salsa. Fresh corn kernels, tomato, jalapeno, red onion, and cilantro all go into a saucepan with cold butter and rice vinegar, then come up to a quick boil. As the butter melts and emulsifies with the vinegar, it creates a light, glossy sauce that coats every kernel. The result sits somewhere between a salsa and a warm butter sauce.

Cutting the kernels straight off raw cobs is what makes this work. Raw corn has a natural sweetness and snap that frozen or canned corn can’t touch. When it hits the hot pan, it barely cooks, keeping that fresh crunch while the butter and vinegar bring everything together.

The whole thing takes maybe 5 minutes of actual cooking. Stir constantly as it comes to a boil, and as soon as the butter melts completely and the sauce looks glossy and cohesive, pull it off the heat. Overcooking will break the emulsion and leave you with greasy, separated butter sitting on top.

Chef Tips

• Cut kernels off the cob with a sharp knife, standing the cob upright in a wide bowl to catch stray pieces.
• Use cold butter cut into small pieces. Cold butter emulsifies better into the vinegar than room-temperature butter, giving you a silkier sauce.
• Serve immediately. This salsa is meant to be warm, and the butter sauce will start to separate as it cools.
• Rice vinegar is milder than white vinegar, which keeps the acidity balanced against the sweet corn and butter.

Variations

• Add diced avocado after removing from heat for a creamy, no-cook addition.
• Char the corn on the grill before cutting off the kernels for a smoky, fire-roasted version.
• Swap cilantro for fresh basil during summer for an Italian-inspired twist that pairs beautifully with grilled fish.