With extra parmesan and pecorino after making meatballs last week, i had the idea to slather grilled corn in a garlic butter, then roll them in the cheesea la mexican-style corn. The end result was a pleasing mixture of sweetness, creamy garlic, and a sharp bite from the cheese.
Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
Urban Platter Vegan Parmesan Cheese, 100g
PHILIPS Air fryer for Home, 4.1 Liter, with RapidA...
VAHDAM, Darjeeling Tea Leaves From Himalayas 125...