Made with Arla #Arlamour
In Mauritius, nothing beats grabbing a hot, steaming cob of boiled corn slathered in butter. But we’re taking that iconic snack, cranking up the heat with zesty peri-peri, and finishing it with a thick layer of golden, bubbling Havarti cheese. It’s buttery, smoky, spicy, and impossibly cheesy.
Why Havarti Cheese Makes This Dish Pop
In a small bowl, mash the softened butter together with garlic powder, peri-peri spice, chopped parsley, salt, and black pepper until completely smooth and aromatic.
Place your pre-boiled corn cobs on a baking sheet lined with foil or parchment paper. Smother every side of the cobs with the peri-peri butter—don’t be shy! Make sure the seasoned butter gets into all the crevices between the kernels.
Pop the corn into a preheated oven at 220°C. Bake for 10 minutes so the butter caramelizes the corn slightly, roasting the garlic and spices right onto the kernels.
Carefully remove the tray, drape a slice of Havarti cheese over each hot cob, and slide the tray back into the oven. Bake for 2 minutes (or throw on the broiler for 60 seconds) until the cheese is hot, gooey, and bubbling over the sides.
Transfer to a serving platter, hit it with a fresh squeeze of lime juice to pop the flavor, and serve immediately with extra napkins on standby!
Follow us on FB/Instagram: Arla Mauritius
