May 01, 2018
Salads, Vegetable Salad, Snacks,
Dairy, Vegetables, Corn, Mexican, Broil, Gluten-Free, Vegetarian, Herbs, Kosher Dairy more
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"Recipe source: Cooking Light (May 2017)"
Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet and broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles and cheese; toss.
Serve chilled or at room temperature.
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