larry_stewart
Master Chef
I was at a restaurant here in Mississippi and had some Mexican Roasted Corn.
It consisted of a roasted corn ( obviously), with a layer of something creamy, some herbs, salt/ pepper, and a cheese.
I tried to decipher it with my taste buds but the flavors blended much it was hard to distinguish or isolate any one thing.
My biggest question would be the first, creamy layer , that allowed everything else to stick to it. It was white, definitely not butter and definitely not Mayo ( although it was a similar consistency as Mayo). It had more of a Dairy taste to it. ( It wasn't tangy like sour cream or yogurt). The best way for me to describe it, is like whipped cream without the sugar and vanilla. Just a very heavy dairy flavor)
The Herbs were dried ( not fresh)
The cheese was parmesan like in consistency and very well could have been parmesan.
So, what does everyone got to say about this ( especially that creamy layer)
Larry
It consisted of a roasted corn ( obviously), with a layer of something creamy, some herbs, salt/ pepper, and a cheese.
I tried to decipher it with my taste buds but the flavors blended much it was hard to distinguish or isolate any one thing.
My biggest question would be the first, creamy layer , that allowed everything else to stick to it. It was white, definitely not butter and definitely not Mayo ( although it was a similar consistency as Mayo). It had more of a Dairy taste to it. ( It wasn't tangy like sour cream or yogurt). The best way for me to describe it, is like whipped cream without the sugar and vanilla. Just a very heavy dairy flavor)
The Herbs were dried ( not fresh)
The cheese was parmesan like in consistency and very well could have been parmesan.
So, what does everyone got to say about this ( especially that creamy layer)
Larry