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Ingredients
  • subheading: FOR THE CHIPOTLE-LIME DRESSING:
  • ¼ c. sour cream
  • 2 tbsp. mayonnaise
  • 2 tbsp. lime juice
  • 2 tsp. hot sauce
  • ¾ tsp. kosher salt
  • ½ tsp. chipotle chile powder, plus more for garnish
  • ¼ tsp. ground cumin
  • ¼ tsp. black pepper
  • subheading: FOR THE SALAD:
  • 4 large ears yellow corn, shucked
  • 2 plum tomatoes, chopped
  • 1 avocado, peeled and chopped
  • 1 c. chopped red onion
  • 1 jalapeño, stemmed and chopped
  • ½ c. chopped cilantro, plus leaves for garnish
  • ½ c. crumbled queso fresco, plus more for garnish
  • Lime wedges, for serving
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