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Aztec Salsa
I have been making a version of this for years, and it is an addictive hit, especially in the warm months. Instead of mexican-corn, I use shoepeg corn, add juice from a 1/2 lime, add salt/pepper, and omit the Italian dressing, olive oil, and green onions. Serve with tortilla scoops....amazing!!
4 users found this review helpful
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Reviewed On:
May 9, 2011
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