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Remove the corn from the pan and transfer to your serving dish. Pour or spoon the hot honey all over the corn. Scatter the crumbled cotija and chopped cilantro over the top to garnish, then serve.
Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Somewhere between cornbread and corn pudding, my corn soufflé gets spicy kick from diced jalapeños. The best part about this recipe is that you probably already have all the ingredients in your
