Corn and Jicama Salsa
fresh sweet corn
blanch corn until just cooked, about 5 to 7 minutes. Drain and
immediately plunge into cold-water bath. Remove and pat dry. Cut
kernels off corn cob and in large bowl, mix with jicama, tomato, onion,
chilies and lime juice. Season with salt, black pepper and a dash of
cayenne pepper to taste. Set aside. (Stir in thinly sliced basil just
before serving). Makes about 4 cups of salsa. Try this on fish tacos!
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