1. Add 3-tablespoons fine sea salt to a pot of water and bring to a full boil. Add corn and blanch. Cut kernels from cobs, place into a glass bowl. 2. Add roasted peppers, red onion and fresh cilantro to salsa. Season with fine sea salt and fresh ground black pepper. 3. In a medium saucepan add bay leaf, vinegar, fine sugar, mustard, minced garlic, bring to a boil and reduce to a simmer for 10-12 minutes. Stir sauce to preventt from burning. . 4. Fold sauce into corn, season with salt and pepper to taste. Chill Fresh Corn Salsa for 30-minutes. Bring salsa to room temperature for 30- minutes before service and remove bay leaf. 5. Grill Jumbo Hebrew National Kosher Beef Knockwursts. 6. Serve Fresh Corn Salsa over grilled knockwursts with a side of Potato Salad. ---------------------------------------------------------------------------
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Ingredients
