1/4 cups onion, finely chopped, for the mayonnaise
salt, for the mayonnaise
4 ears yellow corn
butter, melted, for the corn
1/2 cups queso fresco, grated
1/4 cups cilantro, finely chopped
1 tablespoon Jalapeño chile, clean, seedless and veinless, finely chopped
lime
Preparation
30 mins
35 mins
Low
On a hot griddle, roast the garlic and jalapeño pepper until their skin begins to darken. Grind in a mortar together with lime juice and allspice until you get a paste-like mixture. Add the mayonnaise, onion, and salt; mix well.
Brush the yellow corn with butter and roast them on a grill skillet, turning constantly until all sides are roasted. Insert a wooden stick into each piece of corn.
To prepare the corn, add some jalapeño mayonnaise to taste, then add fresh cheese, jalapeño pepper, and cilantro. Serve with lime to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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