Corn Cream and Chilaca

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!
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.
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