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1. In a very large skillet, heat oil over medium-high heat. Cook corn, onion, poblano pepper, serrano pepper, and garlic in hot oil until corn is starting to brown, stirring occasionally. Remove from heat.
2. Stir tomatoes, cilantro, and salt into corn mixture. Serve warm or at room temperature with tortilla chips, jicama slices, and/or sweet pepper strips. Makes 12 (1/4 cup) servings.