Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
Yields about 3 cups

From: Michele Anna Jordan of the Jaded Palate Catering
Posted By: The San Francisco Chronicle Cookbook
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