Fresh Corn Salsa

3 ears corn

3 large leeks

2 blood oranges

3 T. rice vinegar (preferred) or white vinegar

1 t. raw sugar or unprocessed honey

3 sprigs fresh mint – minced.

2 scallions chopped

salt and fresh coarse-ground black pepper to taste

Select a pot large that will easily hold the leeks and corn, and pour in a few inches of water.  Put in a steamer insert, cover with a lid and bring to a boil. Cut the leeks in half lengthwise and trimming off all the tough green parts.  Wash the leeks under running water, being careful to remove all the mud that can collect between the layers. Chop the leeks into 1/8” slices and immediately add to the steamer to give them a head start cooking.  Strip the corn of its husk and silk and add the whole ears to the steamer, which should be steaming by now.  Steam the leeks with the corn for five minutes more on a medium-high heat with the lid on.

Peel off the skin and white pith of the oranges down to the flesh with a paring knife over a deep bowl, retaining the juice. Then cut the orange sections out as close to the membrane as possible, allowing them to drop in the bowl below. Then cut each orange section in half. When all the sections are cut out, squeeze the remaining membrane to extract the rest of the juice into the bowl.

Discard the mint stems and mince only the leaves. Chop the scallions into 1/4” pieces. Add the mint and scallions to the bowl of oranges, plus the vinegar, honey or raw sugar, salt & pepper. Mix with fork to dissolve the honey or raw sugar evenly into the dressing.

After allowing the corn to cool a bit, firmly hold one end of the cob resting it vertically on a cutting board.  Use a sharp knife in a downward motion to strip off the corn kernels. Scrape the cob with the blade of the knife to release its milk. Add the milk and the corn kernels to the bowl. Add the softened leeks and mix all ingredients thoroughly. Marinate the mixture for several hours or preferably overnight.  Serve chilled.