Spicy Nectarine and Corn Salsa Recipe from: Cook's Illustrated, July and August 2005 Servings: About 3 cups It's a good idea to wear rubber gloves when working with spicy habanero chiles. This salsa is excellent with pork, chicken, shrimp, or scallops. 3 medium ripe nectarines, pitted and cut into 1/4-inch dice, about 2 1/2 cups 1 ear fresh corn, husks and silk removed, and kernals cut from cob, about 2/3 cup 1/2 small shallot, minced, about 1 tablespoon 1 small habanero chile, seeds and rib removed, then minced, about 1 teaspoon 1-2 tablespoons juice from 1 lime Table salt Sugar 2 tablespoons chopped fresh chives In medium bowl, toss together nectarines, corn, shallot, chile, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar if nectarines are tart; stir in chives and serve.