Mexican Street Corn in a bowl, charred corn kernels with red onion, jalapeno and serrano peppers, cilantro, lime juice, sour cream, and freshly grated Parmesan cheese.
When oil is hot add the corn kernels and cook, stirring occasionally, 5 to 7 minutes or until slightly charred. Transfer kernels to a bowl and allow to cool for 5 minutes.
Stir in the remaining ingredients until well combined, add salt and pepper to taste.
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