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Corn Salsa |
| • | 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed |
| • | 3 ears of corn, kernels removed from cob, blanched for 2 minutes in boiling water and drained |
| • | 2 tbsp. cilantro, minced |
| • | 2 tbsp. canola oil |
| • | 1 1/2 tsp. white wine vinegar |
| • | 2 small shallots, minced |
| • | 2 cloves garlic, minced |
| • | 1 1/2 tsp. salt |
| • | 1 tsp. black pepper |
| Method: | |
| 1. | Mix all ingredients. Reserve for 30 minutes. |
