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Mexican Grilled Corn
June 16, 2014

An snazing blend of of flavors. For the one who said this recipe is hot, make sure you use ancho and not chipolte pepper. Ive nade with both (awesome either way) but we like spicy. I made this with a black bean salad with fish tacos and received raves all around. Tip: on a rainy day, I coated the corn with a little olive oil spritz and "charred" it in a skillet then proceeded as written and was really good as well.

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