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This seasoned salt is Milk Street's homage to a ubiqitious tangy-tart spiced salt we tried in Mexico, which is dusted on everything from street corn to roasted meat. Our spin on this do-it-all garnish is tart, spicy and smoky-sweet, made with a blend of chilies, lime and earthy brown sugar. Slather it thickly on corn on the cob or frozen corn, sautéed in a knob of butter with chopped scallions or shallots. Toss a spoonful with drained, canned black beans, chopped tomato and cilantro and fold into a tortilla with a smooth-melting cheese for a perfect quesadilla. It's also great on simple stewed beans, fruit salad and even popcorn. And don’t forget margaritas—it’s the perfect rim salt.
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