b'WHAT YOU NEED TO DO:When the corn is cool enough to handle, cut the kernels from the cob and add them to a bowl large enough to hold the salsa. To the same bowl add the peppers, scallions, apple, onion and garlic. Mix in the extra virgin olive oil, then mix in the cooled Tequila Dressing. Season with salt and pepper. You may serve the salsa immediately, or cover and refrigerate it for an hour at most. Bring to room temperature and serve, topped with a crab cake or two.'