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3 cups
Medium
By Diane Morgan
Published 2012
This recipe calls for grilling the corn, which brings out its natural sugars and adds a wonderful caramelized flavor to the salsa. If that step seems too time-consuming, or you aren’t planning to fire up a grill for the rest of your meal, here is a simpler alternative: Cut the corn kernels from the cob with a sharp knife and cook them in
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