Fresh Corn Salsa

From Lee Bailey's Long Weekends (Clarkson Potter 1994)


Combine corn, butter and milk in a small saucepan over high heat, stirring. When it comes to a boil, reduce the heat and simmer 2 minutes. Set aside. Combine remaining ingredients in a food processor and chop to a coarse consistency. Stir into the corn mixture. May be served warm or at room temperature. This should not be made too far in advance.