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Corn is good, but Mexican-style corn is even better. Here’s a recipe that is sure to spice up any meal.

1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 teaspoons juice from 1 lime
1 ounce queso fresco, crumbled
4 teaspoons vegetable oil
1/2 teaspoon kosher salt
6 large ears corn, husks and silk removed

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