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6 ears fresh corn on the cob, husked (4 1⁄2 - 5 cups corn)
2 Tbsp Olive Scene Olive Wood Smoked Olive Oil
2 Tbsp mayonnaise
2 Tbsp sour cream or yogurt
lime zest from one lime
1 tsp chili powder
1⁄4 tsp cayenne pepper
Salt and pepper, to taste
1⁄4 cup crumbled queso fresco, or Parmesan cheese
2-4 Tbsp chopped fresh cilantro, or parsley
juice from 1⁄2 of a fresh lime
Preheat grill for medium high heat.
Brush corn with oil.
Grill corn, turning every 2-3 minutes, until slightly charred on all sides.
Cool corn and cut kernels off the cob into a bowl and set aside.
In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, lime zest, chili powder and cayenne. Add to corn and toss to coat.
Garnish with cheese, chopped cilantro, and a squeeze of lime.
Note: substitute a bag of frozen corn when fresh corn is not in season. Sauté the corn in Olive Wood Smoked Olive Oil on high heat to give it a quick char, and proceed with the recipe.
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