Cool Corn Salsa

This refreshing summertime salsa is delicious alongside grilled flank steak, fish or poultry. And for those who can never have too much of a good thing, it makes an excellent dip with fresh-fried corn chips. From Totally Corn cookbook.

• Ready In: 25 mins
• Yields: 3 1/2 cups

Ingredients

• 3  cups corn kernels
• 2  anaheim chilies, roasted, peeled, seeded and diced
• 1  red bell pepper, seeded and diced
• 3  tablespoons red onions, diced
• 1  bunch fresh chives, sliced
• 1⁄4 cup red wine vinegar
• 1⁄2 cup olive oil
•  salt
•  fresh ground pepper
•  Tabasco sauce

Directions

1. Blanch corn kernels in boiling salted water until water returns to boil.
2. Drain and rinse with cold water.
3. Transfer to mixing bowl.
4. Add Anaheim and red bell peppers, onion, and chives and mix.
5. In small bowl, whisk together red wine vinegar, oil, salt, pepper and 2 or 3 dashes Tabasco.
6. Pour over corn mixture, toss well and serve at room temperature or chill.