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Cafe Havana Corn Mojo



  • 3 ears 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.

Source: Cafe Havana, Minneapolis/St. Paul, Minnesota - Chef Tony Rimarcik

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