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Mexican Corn Salad (Esquites)
Ingredients
  • 3 tablespoons lime juice, plus extra for seasoning (2 limes)
  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 to 2 serrano chiles, stemmed and cut into ⅛-inch-thick rings
  • Salt
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 6 ears corn, kernels cut from cobs (6 cups)
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • 4 ounces cotija cheese, crumbled (1 cup)
  • ¾ cup coarsely chopped fresh cilantro leaves
  • 3 scallions, sliced thin
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