MEXICO | ELOTE WITH JARLSBERG®

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MEXICO | ELOTE WITH JARLSBERG®

NATIONAL DISH

Output: 4 servings


Ingredients

  • 4 corn cobs, preferably with leaves
  • 4 tablespoons mayonaise
  • 2 tablespoons sour cream
  • about 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle, grinded
  • 1 garlic clove
  • Salt and pepper
  • 50 g shredded Jarslberg® Special reserve
  • 2 tablespoons fresh cilantro
  • 1 lime


Preparation

Fold the leaves on the cobs and tie them together, remove the “hair” on the cob. Place the cobs on a grill until they become golden brown, about 10-15 minutes, rotate regularly. Chop the cilantro. Grate the garlic. Mix mayonaise, sour cream, cayenne, chipotle and garlic in a bowl. Cut the lime in wedges.
Brush the corn cobs with a good amount of sauce and follow up with the cheese. Sprinkle cayenne and cilantro on the top and serve with lime wedges.