A delicious filling for your tacos which only takes 15 minutes to make.
340 g corn
2 garlic cloves
2 tablespoons butter
1 teaspoon chili flakes
2 ½ dl heavy cream
125 g Gruyère AOP Reserva, grated
Zest and juice from 1 lime
¼ teaspoon coarsely ground black pepper
Extra chili flakes, for garnishing
Fresh coriander, for serving
Rinse the corn in a colander and let drain. Peel and finely chop the garlic.
Cook garlic and chili flakes in butter in a saucepan over low heat. Add the corn and cream and bring to a simmer. Simmer, without the lid, over low heat for about 10 minutes.
Stir Le Gruyère AOP into the corn mixture in the saucepan.
Using a blender or hand mixer, blend half of the corn mixture coarsely. Pour back into the saucepan and add the zest and juice from the lime. Season to taste with salt and freshly ground black pepper. Garnish with extra chili flakes and serve with coriander.
...and don't forget the CONTEST. You can win a 2,5 kg wedge of Le Gruyère AOP!