 | White Corn Salsa Cut the kernels off 6 ears of Sugar Pearl corn, and mix in a large bowl with 4 finely chopped ripe tomatoes, 1/3 cup minced red onion, 1/4 cup chopped cilantro and 3 tbsp finely minced sweet basil. Stir in juice of 3 limes, and 2 tbsp minced Anaheim or Jalepeño hot pepper. Season with 1 tsp salt and 1/2 tsp ground pepper. Serve with chips. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |