Prep time: 10 minutes 

Cooking time: 30 minutes  

Serves: 4  

Ingredients

• 600ml Milk
• 4 Corn Cobs
• 200g Chorizo
• 200g Cheddar Cheese
• 100g Manchego
• 25g Butter
• 1 ½ Tbsp Flour
• 1 Pinch Saffron
• Olive Oil
• Salt and Pepper

Method

1.  Preheat the oven to 200°C. Warm the milk in a saucepan or microwave. 
   
   
2. In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 30 seconds. 
   
   
3. While stirring, gradually add the warm milk to the mixture. Use a whisk if needed to prevent lumps. Bring to a boil, then immediately reduce to a simmer. Add the saffron and stir for 1 minute. 
   
   
4. Grate the cheddar cheese and add to the sauce. Season with salt and pepper, stirring until the cheese is melted. Turn off the heat. 
   
   
5. Peel the corn husks, remove the silk, and slice off the kernels. Small dice the chorizo. 
   
   
6. Bring a large casserole dish to high heat and drizzle with olive oil. Add the chorizo and sauté for 3 minutes until golden brown. 
   
   
7. Add the corn and sauté for 3-5 minutes until the corn is tender. 
   
   
8. Mix in the cheese sauce, then place into the oven for 10-15 minutes until golden. 
   
   
9. Serve hot, topped with freshly grated Manchego cheese.