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4
Easy
Published 2022
Street vendors sell this charred, mayo-slathered corn in southern Texas and across Mexico. My version is an indoor friendly stove top version, but if you prefer, fire up your outdoor grill to char your corn. I use my comal to achieve those blackened kernels. The charred corn gets a lime and mayo coating before being rolled in crumbled queso fresco. Get ready, because the combination of sweet corn and salty cheese makes for a great flavor pairing. I usually remove the corn husks, but if you’