Preparation:

Cut the corn kernels from the cobs with a sharp knife. Place in a sauté pan with the water and cook for 2-3 min on medium heat until tender and the water has evaporated. Put in mixing bowl.

Heat the vinegar in a large pan or skillet and wilt the greens over medium head for 30 sec. Add to the mixing bowl with the chiles, salt and pepper, and thoroughly combine.

Servings:
Source: Jane Waddell, from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995

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