Instructions: Cook the corn; cut kernels from the cob (4 cups kernels)

To make the dressing, combine the lime juice, oil and salt in a small bowl and stir until the salt is completely dissolved. Add the water, sugar, chili powder, pepper and chipotle pepper and allow to stand for 5 minutes. Stir in the garlic and cilantro and set aside.

In a large bowl, combine the corn, red pepper, tomato, jalapeno and scallions and mix well. Add the dressing and again mix well. Refrigerate for several hours or overnight before serving. Just before serving, toss again.

Yield: 4 cups

NOTES :
This recipe is a perfect way to enjoy fresh summer corn when its at its best. The chipotle pepper adds a smoky flavor to the salsa. Dried (still soft) chipotle is bottled in flakes. Its also available as a powder. REVIEW - Alone theres nothing spectacular to say about the salsa: Its good. Its colorful. With food? Its superb. It brightens veggie quesadillas and adds depth to a southwestern chicken pasta salad. Kick it up a notch and double the peppers in the dressing. This will become our standby side dish this summer. Roast the corn when possible.

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