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When beloved Mexican and Filipino street foods join forces, you can expect nothing but greatness. Tender kernels of sweet corn, crispy flakes of meaty adobo pork, a creamy dressing, and fresh cilantro all load this recipe up with an explosion of memorable flavor. Enjoy by itself or as a main component in a bowl-type entree.
For extra smoky flavor, lightly char cooked corn-on-the-cob over the grill, or sear corn kernels in large skillet on high heat, just until browned. You can also use 10 cups frozen sweet corn kernels, thawed.