Multi-Grain Mexican Street Corn

Ingredients: Brown Rice Flour, Whole Grain Yellow Cornmeal, Potato Starch, Mexican Street Corn Seasoning (Cane Sugar, Sea Salt, Paprika, Maltodextrin, Spices, Sweet Cream Buttermilk, Parmesan Cheese [Milk, Salt, Cultures, Enzymes], Citric Acid, Silicon Dioxide, Tapioca Starch, Natural Flavor, Dextrose, Canola Oil), Sesame Seeds, Olive Oil, Organic Cane Sugar, Flax Seeds, Oat Fiber.

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  • Preheat the oven to 225°F, spread the sliced jalapenos on a wire rack and place it directly in the oven for 17-20 minutes.
  • In a medium saucepan, combine the sugar, apricots preserve, vinegar, salt, crushed red pepper + garlic powder.
  • Add the smoked jalapeños to the saucepan, stirring occasionally. Mix until the mixture is syrupy and thick.
  • Transfer mixture into a mason jar and enjoy! Store in the fridge and it will last up to 6 weeks!

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