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Fire and Smoke Seasoning Street Corn - 0.8 Oz
Creamy, cheesy, mexican-style corn. Gluten free. Spices sauces. 1-Lbs frozen corn or 4-6 cobs. Street corn. Pure ground chiles. Cumin. Mexican oregano. Cinnamon. Cocoa. Fireandsmokesociety.com. For more recipe tips & info point your phone camera here (it's magic!) Made in the USA.
| Nutrition Facts | ||
| ||
| Amount per serving Calories15 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat 0 Grams daily value0percent, | ||
| Sodium 350 Milligrams daily value15percent, | ||
| Total Carbohydrate of 2 Grams daily value 1 percentincludes Dietary Fiber of 1 Grams daily value4percent, | ||
| Protein 0 Grams | ||
| Calcium 28 Milligrams Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Spices (Including Chili Pepper, Oregano, Coriander, Cumin and Cinnamon), Salt, Cocoa Processed with Alkali and Not More than 2% Tricalcium Phosphate Added to Prevent Caking.
Directions
Charred Corn Heaven Shopping List: - 4-6 ears corn (or 1-lb bag frozen corn) -1/2 cup mayonnaise. - 1/2 cup sour cream or Mexican crema 1/3 cup crumbled Cotija cheese 1/3 cup chopped cilantro leaves 1 lime, cut into wedges Directions: 1. Grill the corn until lightly charred on all sides; cover to keep warm. 2. In a wide, shallow bowl, whisk together the mayonnaise, sour cream or crema, Cotija, cilantro, and 1 tablespoon Street Corn seasoning. 3. Place each ear of grilled corn in the mayo mixture, rolling the cob until its evenly coated. Serve warm or at room temp, topped with additional Cotija, cilantro, a pinch of Street Corn seasoning and lime wedges. Note: If you're using corn kernels instead of cobs, thaw the corn. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the corn and cook, stirring ocassionally, until the corn is charred on all sides, about 5-6 minutes. Transfer the corn to a bowl, and pour the mayo mixture over the corn and toss to combine. Serve warm or at room temperature, with a garnish of additional chopped cilantro, Cotija, a sprinkle of Street Corn seasoning and lime wedges. Recipe on back.
About the Producer
Fire & Smoke Society, LLC
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