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.
Calories445kcal
Proteins18.5grams
Fats19.4grams
Carbohydrates48.2grams
Corn on the cob
4
pc
Cheddar cheese
80
g
Cream
40
ml
Pecorino cheese
40
g
Chipotle chili
12
g
Salt
to taste
Ground black pepper
to taste
1
Boil the corn for 45 minutes.
- Corn on the cob: 4 pieces
2
Send the corn to the oven for 10 minutes at 180 degrees.
- Corn on the cob: 4 pieces
3
Randomly cut the cheese and melt it in a pan. Add cream to the cheese - it will become a thick sauce.
- Cheddar cheese: 80 g
- Cream: 40 ml
4
Cut the corn into four pieces, skewer them, and dip in cheese.
- Corn on the cob: 4 pieces
- Cheddar cheese: 80 g
5
Garnish with grated pecorino and finely chopped green onion.
- Pecorino cheese: 40 g
- Chives (ciboulette): 20 g
- Salt: to taste
- Ground black pepper: to taste
