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FEATURED WEEKLY RECIPE:

Traditional Mexican Street Corn

Submitted by The Test Kitchen Team

Mini Parsnip Cupcakes

4 ears of Local Massachusetts Corn, shucked
¾ c. Mayonnaise
8 oz. L’essence du Fromage Feta, crumbled
2 tbsp. Cilantro, minced
Jansal Valley Cayenne to taste
1 lime, cut into wedges

Method:

Grill corn until kernels are golden brown and some spots are slightly charred. Spread grilled corn with a thin layer of crème fraiche, and then roll in feta and cilantro. Sprinkle the corn cobs, while rotating, with a dash of cayenne. Squeeze lime juice from wedges to taste.

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