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Fresh Corn Sauce

1/2 cup

fresh shucked corn off the cob

1/2 cup

vegetable broth

2 oz.

sweet butter (unsalted)

2 oz.

diced ripe tomato

1 tsp.

sherry vinegar

1 tsp.

chopped chives

1. Cook corn in vegetable broth for 3 minutes (on medium high heat-be careful not to evaporate all the liquid, you should have 2 ounces left after the 3 minute cooking time).
2. Add vinegar and swirl in the butter.
3. Add hot cooked pasta and simmer one minute.
4. Add diced tomato and chopped chives, serve immediately.

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