<< Back

Salsa Mexicano

After steaming or roasting the ears of corn, coat with mayonnaise then sprinkle liberally or roll in a dry cheese like romano or parmesan. Salt, lemon, and spice with hot pepper to taste if desired. (Salsa on a stick?)
0 Comments »
Leave a Comment
Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.




Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

Mollom CAPTCHA
Check this box to receive updates by email when
new comments are added to this item.

Search recipes

Mailing list sign-up