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Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
Dry harissa blend — rubs, marinades, add to oil for instant paste
Ground habanero — extreme fruity heat, hot sauces, salsas
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
Dry harissa blend — rubs, marinades, add to oil for instant paste
Ground habanero — extreme fruity heat, hot sauces, salsas
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
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bring a large saucepan of salted water to a boil over medium-high heat. add the corn and cook until tender, about 5 to 7 minutes. using tongs, transfer the corn to a platter and allow them to cool slightly. using a serrated knife, remove the kernels from the corn. divide the corn between 4 individual cups or small glasses. put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. sprinkle with cheese, chili powder, and salt. serve with the lime wedges, if desired.