2 servings; 30 min cooking time; 10 min preparation time.
You can find these delicious sweet corn on the cob literally everywhere in Mexico. They are so fresh and juicy. Mexicans make many variations of the dish as they boil, roast or grill the cobs.
I roasted mine, but you can use any cooking method you prefer as long as the end result tastes in similar way. The cheese topping could also vary a lot. I chose for cheese that could be easily combined with other flavours. Cottage cheese is light and fresh. It doesn’t have any overpowering taste, which helps the corn flavour to shine. The heat from the cayenne pepper goes very well with it as well.
- 4 corns on the cob
- 100 g cottage cheese
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1/2 tsp salt
- 4 tbsp fresh cilantro, chopped
Preheat the oven to 200 degrees C/400 degrees F.
Put the corn cobs on a baking tray. Season with salt and pepper. Roast in the preheated oven for 30 min or until it’s soft and juicy.
Season the cottage cheese with salt, pepper and 1 tsp of cayenne pepper. Cover the cobs with the cheese. Toss some extra cayenne pepper on top and chopped fresh cilantro. Enjoy!