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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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