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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.