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Deborah

Deborah Dana

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Recipe of Elotes en Palitos with Blue Cheese Dressing
Deborah

Deborah Dana

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Recipe of Elotes en Palitos with Blue Cheese Dressing
Recipe

Elotes en Palitos with Blue Cheese Dressing

40 min
Easy
34
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Elotes cut into pieces and decorated with a blue cheese dressing.
Learn more about Deborah Dana

Ingredients

12 servings
  • 140 grams of blue cheese Danish
  • 140 grams of Curd
  • 125 milligrams of Greek yoghurt
  • black pepper
  • Salt to taste
  • 6 corn cobs

    Preparation

    Preheat the grill. With the fingers, crumble the cheese and beat until it becomes creamy.
    Add the curd and continue beating. Slowly add the Greek yogurt, put salt and pepper and cover it with a transparent film in the refrigerator.
    Remove the whiskers from the ears (corn) if they have. Trim 6 rectangles of aluminum foil to cover the ears. Wrap them in aluminum foil.
    Roast the ears at high temperature for 15-20 minutes. Turning them around frequently.
    Remove the cobs from the foil and cut them into 3-4 pieces each.
    Trinke the sticks in each one and put of the blue cheese sauce to serve.

    TIPS

    The elotes are also delicious if they are put on the grill wrapped in aluminum foil

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    57.1
    kcal
    2.9%
    Carbohydrates
    3.8
    g
    1.3%
    Proteins
    3.3
    g
    6.6%
    Lipids
    3.4
    g
    5.2%
    Fiber
    0.3
    g
    0.7%
    Sugar
    1.4
    g
    1.6%
    Cholesterol
    10.5
    mg
    3.5%
    Esha
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