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- ⏲️ Prep time: 10 Minutes
- 🍳 Cook time: 1 Hour+ in fridge
- 2 pounds frozen corn, defrosted
- 1/2 Red onion, finely chopped
- 4 Radishes, sliced thin and chopped
- Few pinches of Cilantro, finely chopped
- 1-2 Jalepenos, finely chopped (optional)
- Juice of 2-3 Limes
- Salt and pepper, to taste
1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
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;tags: sauce mexican