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Place vegetables on a sheet tray and drizzle with olive oil then season with cumin salt and pepper. Grill each slice until just hot or marked then remove and reserve. Once all vegetables are grilled, slice them and combine them. Grill taco shells until soft then place some grilled veggies into taco shells and top with Corn Salsa, Green Chili Mojo and Chipotle Crema.
Remove kernels from cobs. Place kernels in a large bowl and add the rest of the ingredients, seasoning with salt and pepper in the end. Let sit for 30 minutes then strain before using.
Blend all ingredients together and reserve.
Whisk all together and refrigerate until ready to use.
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