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Mexican Corn Recipe


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     Mexican Corn

Category   Salads - Soups - Sidedishes
Sub Category   None

5 c. corn on cob (4 large cans)
2 T. butter
2 garlic cloves
1/2 t. each salt and pepper
1/4 mayonnaise
1/4 c. sour cream
1/2 c. parmesan cheese, finely grated
1 T. jalapeno, de-seeded, finely chopped
1 c. coriander/cilantro, roughly choppped
1 c. green onion, finely sliced
1/2 red onion, finely chopped
2-3 t. lime juice

Cut corn off cob. If using frozen corn, do not thaw. Melt butter in large skillet over high heat. Add garlic. Stir for 10 minutes. Add corn and cook for 5 minutes, adding salt and pepper half way through. Stir corn occasionally, until you get golden brown bits and corn is cooked and sweet.
Combine mayonnaise, sour cream, lime juice and parmesan. Put corn in a large bowl. Add mayonnaise mixture and toss well with the corn. Heat from the corn will melt the dressing.
Add coriander/cilantro, red onion, green onion and jalapeno. Toss all again. Serve warm or room temperature.

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