Welcome to Views on the Road, where we’re best known for cooking up adventures! I’m Stephanie, and joining me behind the camera is my sister, Cloud. Inspired by an empty plate and an open road, we’re all about capturing the essence of our travels and infusing it into every dish we create. With over 800 recipes in our library, each meal reflects the diverse flavors and experiences of the places we’ve explored. As for our favorite? It has to be the spicy warmth of a Mexican street market. Subscribe, and see the world as we do — through the lens of delicious soul food. Lots of love, Stephanie and Cloud Views@1dsmgmt.com
Recipe:
Ingredients
- 8 to 12 corn on the cob
- 6 cups of fresh beef broth/ beef bone broth (or chicken broth)
- 2 Tbsp instant corn masa (maseca)
- 1/2 cup of milk
Butter sauce
- 1/2 Tbsp oil
- 2 sticks of butter or margarine
- 1/2 Tbsp kinders buttery steakhouse seasoning (or as suggested in the video recipe)
- 1 Tbsp lemon pepper
- 1 Tbsp rose’s sweetened lime juice concentrate
- Juice of two limes
- Small bunch of fresh cilantro
- Mexican street corn
- Butter or butter sauce
- Mayonaise
- Cotija cheese
- Tajin Hot sauce (Valentina)
TIP❣️
- Do not use canned beef broth!
- Do not exceed 20 mins of boiling, if you want a good snap and juicy kernels
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