These corn has a delicious chipotle mayonnaise and parsley and they are covered with fresh cheese. Ideal for these Christmas holidays.
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Ingredients8 portions
Preparation
Cut the corn kernels in half and remove the ends. Reservation.
In a pot with boiling water, boil the ears until soft with the epazote, onion, garlic and salt. Drain and reserve.
Heat the oil in a comal over medium heat and roast the corn kernels until they take a little color. Reservation.
Enter the corn sticks in each piece and reserve.
For the sauce, mix all the ingredients in a medium bowl until integrating. Reservation.
Spread each corn with the mayonnaise and cover with the crumbled cheese. Garnish with chopped parsley.
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