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Mexican Festival Corn on the Cob

Whether you grill or steam your corn-on-the-cob, slathering it with this kicked up mayo and sprinkling it with parmesan cheese will give you a perfect accompaniment to anything that comes off the grill… beef, chicken, fish or tofu. You do need to be warned… this is highly addictive!

(Serves: Enough for 4 ears of corn)

  • 1 ½ teaspoons Massel Vegetable Stock Powder
  • 3 tablespoons mayonnaise
  • 2 tablespoons coriander/cilantro, finely chopped
  • 1 ½ teaspoons chili powder
  • 3 tablespoons grated parmesan cheese

Mix mayonnaise, coriander/cilantro, Massel Vegetable Stock Powder and chili powder together in a dish.

Spread mixture on cooked corn on the cob and then sprinkle with parmesan cheese.

Serve with hot sauce for those that like it really hot.

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Mexican Festival Corn on the Cob
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