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Ingredients
  • subheading: CORN SALAD:
  • 6 ears of corn, shucked and cleaned
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup cherry diced tomatoes
  • ½ medium red onion, diced
  • ½ cup chopped cilantro
  • subheading: SAUCE:
  • ½ cup nonfat Greek yogurt
  • 2 teaspoons hot sauce (we used Frank’s)
  • ¼ cup crumbled cotija cheese
  • juice from one medium lime
  • ½ teaspoon garlic powder
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