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Mexican Corn-Off-The-Cob Salad
Ingredients
  • subheading: 1X 2X:
  • Original recipe (1X) yields 6 servings
  • 4 ears corn, with husks
  • ½ lime, juiced, or more to taste
  • ½ teaspoon chili powder
  • 5 ounces crumbled cotija cheese
  • ¼ cup packed chopped fresh cilantro
  • 4 tablespoons mayonnaise
  • 1 pinch ground black pepper to taste
  • 1 pinch salt to taste
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