Cooking with Chef Bryan - Mexican Corn Salad

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INGREDIENTS

3 cans of corn

1 container of queso chipotle dip

1/4 c. cotija cheese or feta, plus more for garnish

Juice of 2 limes

2 tbsp. chopped fresh cilantro, plus more for garnish

1 tbsp. chili powder, plus more for garnish

kosher salt.

DIRECTIONS

1) In a serving bowl, toss corn with queso chipotle dip, cotija, lime juice, cilantro and chili powder. Season generously with salt.

2) Top with more cotija, cilantro, and a sprinkle of chili powder.

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