Corn Cream, Cheese, and Smoked Bacon
This recipe is my family's favorite, a delicious corn cream with bacon and some sprigs of epazote. You will be surprised how easy it is to prepare it.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
4
Servings
- 1 can cream of sweet corn, Herdez
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- 200 grams Chihuahua cheese, diced
- 125 grams smoked bacon
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- 1 sprig epazote
- 1 bag bread, in cheese and garlic cubes
Preparation
40 mins
25 mins
Medium
- Cut the smoked bacon into pieces and fry in a skillet. Set aside.
- Pour the Herdez corn cream into a saucepan and place over low heat.
- Measure with the Herdez can, 1 can of Lala cream and mix it with the corn cream.
- Add the Chihuahua cheese, water, and epazote, and stir constantly until the cheese melts.
- Add the fried smoked bacon while stirring to prevent it from sticking.
- When it starts to boil, let it cook for 5 more minutes and turn off. Remove the epazote leaf.
- Serve accompanied by cheese and garlic croutons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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