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Spicy Corn and Shishito Salad
Ingredients
  • 3½ tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • Kosher salt
  • ⅓ cup diced red onion
  • 1 garlic clove, minced
  • 3 cups fresh corn kernels (from 4 to 6 ears of corn)
  • 6 ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced
  • 1 large jalapeño, seeds and ribs removed, diced
  • ¼ cup grated Cotija or crumbled feta cheese (optional), or to taste
  • ¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste
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