Fresh Corn Salsa

From Lee Bailey's Long Weekends (Clarkson Potter 1994)

Ingredients:

2 cups corn kernels, freshly cut from the cob
4 TBS unsalted butter
1/2 cup evaporated milk
1 small white onion, coarsely chopped
1 medium clove garlic, coarsely chopped
3 ripe medium tomatoes, cored and roughly chopped
1 medium jalapeno pepper, cut in half and seeded
2 to 3 mild green chili peppers, cut in half and seeded

Combine corn, butter and milk in a small saucepan over high heat, stirring. When it comes to a boil, reduce the heat and simmer 2 minutes. Set aside. Combine remaining ingredients in a food processor and chop to a coarse consistency. Stir into the corn mixture. May be served warm or at room temperature. This should not be made too far in advance.