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Esquites (Mexican Corn Salad) Avocado Toast
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • ½ jalapeno, seeded and finely diced
  • 2 tablespoons mayonnaise
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1 avocado, mashed
  • 1 tablespoon lime juice
  • salt to taste
  • 4 slices toast
  • 2 tablespoons cotija (or queso fresco or feta), crumbled
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