*Remove the ribs and seeds of the jalepenos for a mild heat, leave in for more intense heat.
*If my kids weren't adverse to it, I would have used chopped up red onions instead of the green onions. It's delicious with either, so choose your favorite.
*To remove corn from the cob, stand the cob upright and holding firmly on the top (use a towel if it's still too hot to handle) and shave the corn off, cutting from top to bottom with a sharp knife. I use my chef's knife for this job. To keep the kernels from flying around, you can set up your cutting area on a dish towel so the kernels won't bounce. I like to turn a small bowl upside down and place it inside a larger serving bowl. The small bowl provides a platform to rest your corn on and the large bowl catches the kernels as they fall.
*This is a great base recipe that can be switched up in so many ways. Use different vegetables, add a can of rinsed beans, add pasta, top with queso fresco. Use hotter peppers like serrano for a salad with more kick.
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