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Esquites, otherwise known as Mexican Corn Salad

Vegetarian • Gluten free • 10 mins to cook • Makes 4-6

Produce

3 tbsp Cilantro
6 ears Corn
1 Garlic clove
1 Lime, juice from
1 Lime, zest from
1/2 tsp Oregano, dried
1 Serrano pepper

Condiments

2 tbsp Mayonnaise

Baking & Spices

1/2 tsp Black pepper
4 tsp Chili powder
1/4 tsp Paprika, smoked
1 Plus additional salt and pepper
1 tsp Sea salt

Oils & Vinegars

3 tbsp Olive oil

Nuts & Seeds

1/2 tsp Cumin, ground

Dairy

2 oz Cotija cheese
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Esquites, or Mexican Corn Salad. An easy, made from scratch, recipe by Irvin Lin of Eat the Love. www.eatthelove.com

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