MEXICO | ELOTE WITH JARLSBERG®

MEXICO | ELOTE WITH JARLSBERG®

NATIONAL DISH

Output: 4 servings

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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

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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.