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PINOY STREET CORN

Ingredients:

6 pc (1.2 kg) Japanese corn
1 bar (200 g) DARI CREME BUTTERMILK, softened
2 tbsp crushed corn chips
4 tsp (12 g) store bought cheese powder
2 tsp (0.6 g) finely chopped cilantro leaves (wansuy)

Procedure:

  1. Fill a stock pot half full with water. Bring the water to a boil over medium heat.
  2. Add corn. Cover and boil corn for 5-7 minutes or until corn is tender. Drain.
  3. When cool enough, slather margarine all over each corn.
  4. Roll in corn chips then sprinkle lightly with cheese powder and topped little bit of the fresh cilantro.

Makes 6 servings.

(Yield: 6 pc /1 pc per serving)

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