THIS IS AMAZING! My husband and I were in heaven! Here are a few things that we did: 1)serve with corn on the cob (husked and save the husks); 2) cut a couple of corn tortillas in 4 pieces, spray with cooking spray and salt to taste; spray the corn husks with cooking spray; put both the prepared tortillas and the prepared husks on a cookie sheet and throw the cookie sheet in the oven with the corn cake for about 15 minutes; 3) prepare pico de gallo (tomatos, red onions, cilantro; guacamole (avocado, garlic salt, squeeze of lemon juice), and tostonis (puerto rican dish: boil a plaintan [Latin banana] in water for 5 minutes, peel off skin, chop in angled slices, fry until LIGHT golden in corn oil, take out of pan and press between lots of paper towels, put back in pan and fry until golden brown, take out of pan and place on paper towels, sprinkle with garlic salt); 4) place golden husks on plate with oven tortilla chips spread evenly (place 3 on each plate); 5) top each chip with one of the following: guacamole, pico de gallo, and light/fat free sour cream and also add tostonis to plate; 6) use an ice cream scoop to scoop the corn cake and place scoop in middle of plate (with the topped chips and corn husks surrounding); 7) add the corn on the cob to the plate.
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THIS IS AMAZING! My husband and I were in heaven! Here are a few things that we did: 1)serve...