Chayote Cream with Corn

Marielle Henaine
As a side dish for any meal of the week, you can prepare this Chayote Cream with Corn recipe, which is perfect for getting kids to eat vegetables in a different way. Remember that creams can be cooked with water or milk, depending on how thick you like it.
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Ingredients
4
Servings
  • 1 tablespoon butter
  • 1/4 onions, chopped
  • 1 clove garlic
  • 1 cup ear corn
  • 2 chayotes, peeled and cut into pieces
  • 1/4 cups almonds, sliced
  • 1 cup cow's milk
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 1 sprig epazote
  • 1 leaf bay
  • 1/4 cups fresh cilantro, blanched
  • salt and pepper
  • corn kernel, for garnish
  • almonds, tostada, for garnish
  • epazote, for garnish
Preparation
10 mins
30 mins
Low
  • Melt the butter in a pot and sauté the onion with the garlic. Add the corn, chayotes, sliced almonds, and cook until the chayote is tender. Add the milk, evaporated milk, chicken broth, and epazote; when it comes to a boil, add the bay leaf. Cook for 20 minutes.
  • Blend the above with the cilantro until you obtain a cream; if necessary, strain it.
  • Return the cream to the pot, let it come to a boil, and season.
  • Serve hot, garnish with corn, toasted almonds, and epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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