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Corn Cream and Chilaca
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
1 cup evaporated milk
1 teaspoon chicken bullion
1/2 cups sour cream
30 grams butter
30 grams flour
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.
Do you want to know what other nutrients this or other recipes have?
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