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Mexican Corn on the Cob (Elote)
Reviews:
August 13, 2013

Growing up in East Los Angeles, this was one of my favorite after school snacks! The recipe the street vendors used was, they boiled the corn, rubbed mayo on them, sprinkled the cotija over that, squeezed on butter(usually parkay),squeezed on lime juice, and then sprinkled on chili powder (optional),in that order. I hope this helps, absolutely delish!

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