2-Minute Corn Salsa
VARIATION: For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.