Fresh Corn and Tomatillo Salsa

It's time! For the cold, vinegar-doused relishes and fresh salsas which will seem such an exotic memory in much less than a handful of months from now.
Get it while you can. Eat these fleeting, fresh concoctions spooned over everything: fried eggs, poached eggs, omelets, grilled meats, pulled chicken, folded into tortillas, tacos, piled on beans and rice, slathered on market bread with ripe avocado and cheese, just don't forget to overdo it. You will wish you had when you are huddled by your wood stove slurping stew for the 4th time in the week.
Of all the months, July sun is by far the best on the skin (when it's strong and directly overhead), and the tomatoes are evidence of such. As they swell and blush, or as the tomatillos split open their capes and bust forth, or as the corn silks darken, let us take our cue.
This is the occasion to soak up each moment while in the very peak of the season's prime by putting it in the center of the table.

Fresh Corn and Tomatillo Salsa:
*1 cup fresh corn kernels
*1 1/2 cups fresh tomatillos, chopped
*1 cup sungold cherry tomatoes, quartered
*1 fresh ancho or poblano chili pepper, stem and seeds removed, diced
*1 sweet red pepper, stem and seeds removed, diced
*2-3 cloves garlic, minced
*white wine vinegar
*sea salt
*fresh ground black pepper
*olive oil
*1 bunch fresh basil or cilantro or both, chopped

In a medium mixing bowl, combine all ingredients, adding vinegar, salt, pepper and oil to taste.
Adjust seasonings as you go.
Gently mix with a spoon.

Store in a glass gar fitted with a lid and refrigerate for up to 5 days.