To me, nothing tastes more like summer than fresh, white corn and sauteed Vidalia onions. Pair those ingredients with Rotel, a can of Texas' finest diced tomatoes and green chiles, and what do you have? An incredibly robust, flavorful, texturally voluptuous, healthy, versatile, and easy-to-make corn salsa.
With husks and cornsilk (a.k.a. hairs) removed, hold cob upright by its stem/handle and carefully slice-off corn kernels in a downward, back and forth motion until all are removed. Discard cob. Using a colander and running tap water, delicately run your hands through the kernels to remove debris and extra starch. Shake off excess water. Season kernels with salt and pepper, to taste. Set aside.
Heat butter or oil in a sauté pan on medium heat, for approximately 2-minutes. Add chopped onions and sauté until translucent, or approximately 7-minutes. Fold in corn kernels and continue to sauté for 5-minutes. Next, add entire can of Rotel and stir ingredients together. Season with salt and pepper, to taste. Reduce heat to low and cover, allowing for the slightest vent, and simmer for 30-minutes, stirring once every 10-minutes.
Remove from heat and allow to cool to room temperature with top removed. Keep refrigerated for up to 1-week.
Question: what can you pair with this salsa? Answer: the possibilities are endless - use your imagination!
Here are some of my personal favorite, tried-and-true accompaniments: