Cheddar Corn

4 servings

70 minutes

Cheddar corn is our answer to the Mexican dish elote. First we boil the corn, then fry it in a Josper, or, if we cook at home, in a dry frying pan. The corn really needs a thick cheddar-based cheese sauce here - then its taste will become much brighter. Recipe by Dmitry Kishov, chef of the tacobar restaurant.

Energy value per serving

• Calories: 445
• Proteins: 18.5g
• Fats: 19.4g
• Carbohydrates: 48.2g

Ingredients

• Corn cobs: 4 pc
• Cheddar cheese: 80 g
• Cream: 40 ml
• Pecorino cheese: 40 g
• Chipotle pepper: 12 g
• Onion-sibulet: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the corn for 45 minutes.

   Required ingredients:

   • Corn cobs: 4 pieces

2. Send the corn to the oven for 10 minutes at 180 degrees.

   Required ingredients:

   • Corn cobs: 4 pieces

3. Randomly cut the cheese and melt it in a pan. Add cream to the cheese - it will become a thick sauce.

   Required ingredients:

   • Cheddar cheese: 80 g
   • Cream: 40 ml

4. Cut the corn into four pieces, skewer them, and dip in cheese.

   Required ingredients:

   • Corn cobs: 4 pieces
   • Cheddar cheese: 80 g

5. Garnish with grated pecorino and finely chopped green onion.

   Required ingredients:

   • Pecorino cheese: 40 g
   • Onion-sibulet: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste