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Chicago, IL
"This is probably one of the few drinks that I can stand from Latin/South/Central American cooking. One thing that I have noticed is that if you use a milk substitute or a lower fat content milk it does not thicken as well. Also, the corn flavor often comes out stronger if you take the corn off of the cob, but put the whole thing, the cob and the k..."
Jun 7, 2007 on Food.com
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