| 6 | pc | Japanese corn |
| 1 | cup | DARI CREME BUTTERMILK, softened |
| 8 | tsp | crushed corn chips |
| 4 | tsp | store bought cheese powder |
| 2 | tsp | finely chopped cilantro leaves (wansuy) |
| 1 | Fill a stock pot half full with water. Bring the water to a boil over medium heat. |
| 2 | Add corn. Cover and boil corn for 5-7 minutes or until corn is tender. Drain. |
| 3 | When cool enough, slather margarine all over each corn. |
| 4 | Roll in corn chips then sprinkle lightly with cheese powder and topped little bit of the fresh cilantro. |
| Yield | 6 pc /1 pc per serving |
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