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Mexican Street Corn Salad

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.
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Mexican Street Corn Salad
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Servings: 4
Total Time: 15 minutes
Recipe by: Frankie


1 TBSP olive oil
4 medium ears of corn, shucked, and kernels removed (about 3 cups)
1 jalapeno pepper, seeded, stemmed, and finely chopped
1 serrano pepper, seeded, stemmed, and finely chopped
1/4 cup finely chopped red onion
1/2 cup freshly chopped cilantro
1/2 cup freshly grated Parmesan or aged cotija cheese
juice from 1 medium lime
1/4 cup sour cream
1 tsp garlic powder
1 tsp chili powder
salt and pepper


1. Heat the oil in a large skillet over high heat.

2. 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.

3. Stir in the remaining ingredients until well combined, add salt and pepper to taste.

4. Serve immediately or refrigerate for later.

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