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Mexican Corn Salad (Esquites)

By Stephanie Powers
  • 15 minutes
  • Serves

INGREDIENTS

1/4 cup

Cilantro

6

ears Corn

1/8 tsp

Garlic powder

1

Jalapeno

1

Lime (2 tbsp), Juice from

1 tbsp

Mayonnaise

1/8 tsp

Black pepper

1 tsp

Chili powder

1/2 tsp

Salt

2 tbsp

Greek yogurt or sour cream, plain

1/2 cup

Parmesan cheese