Informations supplémentaires
35 min.
|
673 kcal
|
easy
|
|
Printable version
1. Cook the corn
In a pan, grill the corn for 3-4 minutes on each side. Once cooked, remove the corn kernels from the ears with a knife.
2. Setup
Chop the cilantro and the garlic. Separate a few lettuce leaves and cut the rest of the lettuce into pieces. Cut the lime in half.
3. Make the corn mixture
In a bowl, combine the corn with the eggs, the flour, the cheese, half of the cilantro and 2-3 tbsp of water. If the mixture is too thick, add a little more water. Season with salt and pepper.
4. Cook the corn fritters
In a skillet over medium-high heat, add a drizzle of vegetable oil. Add about 2 spoonfuls of the corn mixture. Make 2-3 fritters per person. Cook for 2-3 minutes. Flip and cook another 2-3 minutes. Remove and place on paper towels.
5. Make the sauces
In a bowl, combine the mayonnaise, the garlic, the chipotle powder, to taste (caution! spicy) and the juice of half a lime. It's possible to reduce garlic and chipotle in some mayonnaise for children. In another bowl, combine the juice of half a lime, the rest of the cilantro and a drizzle of olive oil.
6. Plate your dish
Toast the burger buns if desired. Garnish the buns with the lettuce leaves, the chipotle aïoli and the corn fritters. Serve with the salad. Garnish the salad with the cilantro sauce. Bon appétit!
3unitCorn Cob(s)
30mlMayonnaise
1unitGarlic Clove(s)
10mlGround Chipotle
2unitBrioche Burger Buns
1unitLime
30gOld Cheddar
60mlLiquid Egg
120mlAll-Purpose Flour
1unitGrean Leaf Lettuce
1unitCilantro
What you need
Pan, bowls, paper towels.
673 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
36g
55%
cholesterol
118mg
39%
fiber
5g
20%
protein
20g
saturated
7g
35%
sodium
462mg
19%
sugar
12g
trans
0g