Ingredients
- 60 Ardo Corn ribs cut into halves
- 250g Ardo Herb mix alla Mexicana
- 2dl liquid butter or oil
- Tex mex seasoning
- 1 dl sour cream
- 50g nachos
- 3 Spring onions
- 100g jalapenos
Allergens
Lactose
Gluten
Preparation
- Mix the frozen corn ribs with the oil or butter, tex mex seasoning, and herb mix alla Mexicana. Put them in a vacuum bag.
- Cook for 30 minutes in the steamer at 80°C
- Cool down and keep chilled.
- Put the corn ribs on a baking tray, bake them in the oven 180°C for 6-8 minutes.
- Serve them with some sour cream, nachos, spring onions and jalapenos.
Ardo products used in this recipe
