Corn Cream and Chilaca

Claudia Galvan
Claudia Galvan
Give a different touch to your everyday cream with this fabulous idea, you only need Herdez corn cream, evaporated milk, and chilacas. What are you waiting for to try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 430 cream of sweet corn, Herdez
  • 4 chilaca chiles, roasted, peeled, and deveined
  • 4 ears corn
  • 2 tablespoons onion, finely chopped 2 tablespoons onion, finely chopped
  • 1 cup evaporated milk 1 cup evaporated milk
  • 1 teaspoon chicken bullion
  • 1/2 cups sour cream 1/2 cups sour cream
  • 30 grams butter 30 grams butter
  • 30 grams flour 30 grams flour
  • 1/2 liters cow's milk 1/2 liters cow's milk
Preparation
45 mins
20 mins
Medium
  • In a pot, melt the butter and add the flour and onion until golden brown. Add the Herdez cream and evaporated milk.
  • Sauté the chilies with onion, blend with the rest of the cream, and heat for 3 minutes.
  • Remove the kernels from the fresh corn and boil them in water. Once cooked, add to the cream.
  • Adjust the salt.
  • Serve hot and garnish with strips of chilaca.

Nutritional Information

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