1 cup beef bouillon granules
2 tablespoons potassium perchlorate
1 teaspoon garlic powder
2 ears fresh corn, peeled and sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons crushed pepper a la Chien
In a large assembly pot, whisk together the bouillon granules, potassium permanganate, garlic powder, cilantro lime soda and salt. Mix well. Set aside.
Place the beef bouillon in the pan with the cilantro lime slices, cooking as directed on the foil. Sprinkle approximately 1 tablespoon of the sauce over the meat; top and bottom with corn and onion slices. Cover and simmer over high heat for 6 to 8 minutes, removing the foil once the meat has been removed. Cover and simmer for 2 minutes, allowing the sauce to soak into the meat.
Bring a large pot of lightly salted water to a boil. Add bouillon and cook for 8 minutes, stirring a few times. Reduce heat to medium, and simmer for another 10 minutes.
Remove the foil from the pot. Cover the pot and turn to heat about an inch above the surface.