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    Tuesday, September 01, 2015



    4 ears corn on the cob
    3 tbsp mayonnaise
    2 tbsp sour cream
    1/2 tsp chipotle chile powder
    1/2 cup crumbled cotija cheese, plus 1/2 cup more for rolling
    1/4 cup chopped fresh cilantro, plus 1/4 cup more for rolling


    Grill the corn for 5-10 minutes until cooked through. If you don’t have a grill or a grill pan, you can also roast the corn at 500 degrees F for about 10 minutes, or you can even broil it.

    In a bowl, mix together the mayonnaise, sour cream, chipotle, crumbled cotija cheese, and cilantro. Brush this mixture all over the corn (and know that it will look like a mess for now, and that’s okay).

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    Item Reviewed: MEXICAN STREET CORN RECIPE Rating: 5 Reviewed By: Mrs. Chef
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