Baked corn on cob with Ricotta and cilantro

Serving: 2 servings

Cook-time: 40 min

Author: Delicooks

A different and tasty corn on the cob with Mexican and Mediterranean flavors.

Ingredients

Preparation

• 4 ears of organic corn on the cob
• 200gr of Ricotta
• 1 bunch of cilantro
• 1 tsp of Elixir Focus
• 1 tbsp of peanut (optional)
• 1 red onion
• 2 limes
• 1 tbsp of sweet chili sauce
• Extra virgin olive oil
• Pink and black pepper
• Salt

1. Clean the cobs well, remove all the hairs or beard. Tie the leaves back.
2. Place them on a baking sheet covered with parchment paper. Season with salt and pepper, turn them, sprinkle them with a quarter of a lime and brush them with olive oil and bake them at 180ºC (350ºF) for approximately 20-25 minutes.
3. Wash and chop the cilantro, add a quart of lime, four tablespoons of oil, the chopped peanuts and mix. Cut the red onion into small squares.
4. Prepare two small bowls with ricotta, to one add the sweet chili sauce.
5. Remove from the oven and brush them repeatedly with the coriander oil and a touch of chili. Sprinkle the onions and serve with the ricotta.