Fresh Corn Salsa with Tomato
Appears in Cook's Illustrated July/August 2012
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.
WHY THIS RECIPE WORKS
Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn sa...