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Jennifer's Sweet And Smokey Corn On The Cob

Jennifer Reber, my partner in Creative Arts and Media combines the new Splenda product on the market which offers brown sugar and splenda with Oleo and liquid smoke seasoning to offer a new take on corn on the cob. It produces a sweet smoky taste.
Ingredients:
8 Corn on the cobs
Oleo
¼ cup of Splenda brown sugar blend
¼ cup of liquid smoke mesquite seasoning
1 Tbsp of fresh thyme
½ tsp cumin
Dash of curry powder
Garlic salt and white pepper
Directions: Husk and dry cobs. Make an oleo based mix with all the ingredients and generously coat each cob. Grill them turning frequently for about 15 minutes.

Visit Jennifer Reber/ Chef Mary Beth Johnson, CEPC, CCC's website Creative Arts and Media.


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