Fresh Corn Salsa with Tomato

Name: Fresh Corn Salsa with Tomato
Yield: Serves 12 (Makes 3 cups)
Ingredients: 3 ears, corn, kernels cut from cobs (2 1/4 cups); 1/4 teaspoon, baking soda; 1/8 teaspoon, table salt, plus extra for boiling; 2 tablespoons, lime juice; 1 tablespoon, vegetable oil; 1/2 teaspoon, honey; 1 , tomato, cored, seeded and cut into 1/4-inch pieces; 1 , shallot, minced; 1 , jalapeño chile, stemmed, seeded, and minced; 1/4 cup, chopped fresh cilantro

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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.

SERVES12 (Makes 3 cups)

TIME55 minutes

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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...

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