Grilled Mexican Corn and Avocado Salad
Peanut Butter and Peppers
Peanut Butter and Peppers
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Ingredients

  • 15 minutes
  • 20 minutes
  • 35 minutes Yield
  • 4 heaping cups, serves
  • 3 ears corn, husked (345 grams for kernels only)
  • 2 jalapenos (18 grams)
  • 1/3 large onion (92 grams)
  • 1 avocado, pitted, cut in half (123 grams)
  • Juice of 1 lime 1/2 oz Cojita cheese
  • salt & pepper to taste

Instructions

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