Let's whip it up
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Grilled corn on the cob and garden fresh vegetables combine to make a delicious dip that will remind you of eating Mexican street corn.
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Combine quinoa, corn, tomatoes, peppers and onions in large bowl.
Mix cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.
Refrigerate 1 hour.
Stir in avocados, then top with cheese before serving with the WHEAT THINS.
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