Barbecue grilled corn with cheese sauce and chorizo

  • Preparation 15 min
  • Cooking 12 min
  • Servings 8
  • Freezing I do not suggest

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Grilled corn

  • 8 corn cobs, husked
  • Extra virgin olive oil
  • Homemade cheese sauce
  • 2 cups (500 ml) grated marbled cheddar
  • ½ cup (125 ml) grated parmesan
  • 1 tbsp (15 ml) cornstarch
  • 1 cup (250 ml) unsweetened evaporated milk
  • A few drops of Tabasco
  • Salt and freshly ground black pepper
  • Chorizo and Doritos topping
  • 1 cup (250 ml) dry Spanish chorizo (mild or spicy), finely chopped
  • ⅓ cup (80 ml) Doritos chips, coarsely crushed

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Preparation

  • Prepare the cheese sauce: in a bowl, mix the marbled cheddar, parmesan and cornstarch until the cheese is well coated.
  • In a small saucepan over medium heat, put the cheese mixture, evaporated milk and Tabasco. Season with salt and pepper. Cook 4 to 5 minutes while stirring constantly to melt the cheese and obtain a smooth, coating sauce. Keep warm.
  • In a small skillet over medium heat, put the chorizo and grill it for 1 to 2 minutes while stirring to release its smoky oils. Remove from heat, add the crushed Doritos and mix. Set aside.
  • Preheat the BBQ to maximum power. Oil the grill.
  • Lightly brush the corn cobs with olive oil. Place them directly on the grill and cook about 12 minutes total, turning them every 3 minutes for uniform cooking and nicely golden on all sides.
  • Serve the cobs on plates, drizzle generously with hot cheese sauce and garnish with the grilled chorizo and Doritos mixture. Serve immediately.