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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
CaloriesProteinsFatsCarbohydrates
445
kcal
18.5g
grams
19.4g
grams
48.2g
grams
Ingredients
4servings
Corn on the cob
4 
pc
Cheddar cheese
80 
g
Cream
40 
ml
Pecorino cheese
40 
g
Chipotle chili
12 
g
Chives (ciboulette)
20 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Boil the corn for 45 minutes.

    Required ingredients:
    1. Corn on the cob: 4 pieces

  • 2

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

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Cheddar cheese: 80 g
    2. Cream: 40 ml

  • 4

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

    Required ingredients:
    1. Corn on the cob: 4 pieces
    2. Cheddar cheese: 80 g

  • 5

    Garnish with grated pecorino and finely chopped green onion.

    Required ingredients:
    1. Pecorino cheese: 40 g
    2. Chives (ciboulette): 20 g
    3. Salt:  to taste
    4. Ground black pepper:  to taste

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