Corn & Cucumber Salsa

Cook the corn in the method of your choosing. I like to steam it or zap it in the microwave wrapped in a damp paper towel for a couple of minutes. When cool enough to handle, slice off the kernels with a sharp knife into a large mixing bowl.

Chop up the shallot and tomatoes and place in a bowl with the vinegar. I like to let this sit for a bit in the fridge while the corn cooks and cools. It takes the edge off the shallot and start to break down the tomato.

Add the remaining ingredients, making any desired replacements. Use more or less hot sauce to taste. Add more olive oil or even some freshly ground black pepper if you like.

I like to eat this freshly made in a bean burrito, and have the leftovers with homemade tortilla chips.

Easy replacements include red onion for the shallot, balsamic or sherry vinegar rather than red wine and finely chopped jalapeno for the hot sauce.