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Mexican Corn Salad
Ingredients
  • 4 cups fresh (or canned) corn kernels; about 6 ears
  • 2 avocados, diced
  • 2 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1 green bell pepper, seeds removed and finely chopped
  • ½ red onion, finely diced
  • ½ cup cotija cheese, crumbled
  • ⅓ cup fresh parsley, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • ¾ teaspoon chili powder, or to taste
  • kosher salt, to taste
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