And since there were so many ears of corn, I can also make this salsa. It’s from Lyn Deardorff who is “Preserving Now” and demonstrated this recipe at the Freedom Farmers Market.
Ingredients:
5 ears fresh corn, shucked 3 cups chopped tomatoes 1/2 cup chopped sweet or hot peppers 1/2 cup chopped onion 1/2 cup apple cider vinegar 1/2 cup lime juice 1/4 cup granulated sugar 1/2 teaspoon red pepper flakes 1/2 teaspoon sea salt 1/2 teaspoon ground cumin
Preparation:
Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid reduced to about half. Ladle into 2 pint jars or 1 quart jar and refrigerate. This will keep up to one month in refrigerator.