Whether shopping at the farmers market or reaping the bounty of your own backyard garden, August is a time for abundant local produce.  Take advantage of fresh basil, corn and tomatoes with this quick corn salsa:

Basil Puree

1 large bunch basil, rinsed and patted dry

¼ Cup olive oil

1 clove garlic

Salt & Pepper

Corn Salsa

3 ears corn, husked, kernels removed

2-3 scallions, chopped

2 Roma tomatoes, chopped

2 Fresno chilies, chopped

2 Tablespoons basil puree

2-3 Tablespoons Olive oil

Salt & Pepper

To make basil puree: In a food processor fitted with steel blade, process basil, olive oil, garlic and salt and pepper (to taste) until smooth.  Basil puree may be stored in the refrigerator with a thin layer of olive oil on top (to prevent browning) or frozen in ice cube trays, small storage containers or a re-sealable plastic bag for future use in sauces, dressings, pesto, on sandwiches etc.

To make corn salsa: In a medium sized bowl, toss corn kernels, scallion, tomato, and chilies with basil puree and olive oil. Season to taste with salt and pepper. Serve with tortilla chips, pita chips or atop grilled fish or meat.