Inspired by elotes and built for summer snacking, this Wasa Sourdough Crispbread stack brings that festival flair to every bite. 🌽✨ Save this now and thank yourself later! What You Need: Wasa Sourdough Crispbread 3 ears of corn, husked 1 bunch of cilantro, roughly chopped 3 tablespoons mayonnaise ½ lime, juiced Red pepper flakes, to taste What To Do: In a pot of boiling water, cook the corn for 3–5 minutes or until tender. Once cooked, set aside to cool. When cooled, cut the kernels off the cob

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