Cream of Corn, Cheese and Smoked Bacon
Gabriela Mora
This recipe is my family's favorite, delicious cream of corn 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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Ingredients
4
Servings
  • 1 can cream of sweet corn, Herdez
  • 1 can sour cream
  • 200 grams Chihuahua cheese, diced
  • 125 grams smoked bacon
  • 1/2 cups water
  • 1 sprig epazote
  • 1 bag bread, in squares of cheese and garlic
Preparation
40 mins
25 mins
Medium
  • Cut into pieces the smoked bacon and fry in a pan. Reserve.
  • Pour the Herdez corn cream into a saucepan and put over low heat.
  • Measure with the Herdez can, 1 can of Lala cream and stir 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 avoid sticking.
  • When it boils, let cook 5 more minutes and turn off. Remove the epazote leaf.
  • Serve with 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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