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)
Ingredients
- 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
Method
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.
Massel products used in this recipe:
