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3 ears of roasted corn on the cob
1/4 cup minced garlic
1/2 onion, finely chopped
1/4 cup chopped parsley
1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 cup cottonseed oil
1 cup orange juice
1. Roast corn, allow to cool, and cut from the cob.
2. In a saucepan, sauté the onions and garlic for two minutes, then add all other ingredients and simmer until the
corn is cooked but still firm.
3. Servings a guess.
4. Depends on how you use it.
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