Name: Chayote Cream with Corn
Prep time: 40 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon butter; 1/4 onions, chopped; 1 clove garlic; 1 cup ear corn; 2 chayotes, peeled and cut into pieces; 1/4 cups almonds, sliced; 1 cup cow's milk; 1 cup evaporated milk; 1 cup chicken broth; 1 sprig epazote; 1 leaf bay; 1/4 cups fresh cilantro, blanched; salt and pepper; corn kernel, for garnish; almonds, tostada, for garnish; epazote, for garnish

Preparation

10 mins

30 mins

Low

Melt the butter in a pot and sauté the onion with the garlic. Add the corn, chayotes, sliced almonds, and cook until the chayote is tender. Add the milk, evaporated milk, chicken broth, and epazote; when it comes to a boil, add the bay leaf. Cook for 20 minutes. Blend the above with the cilantro until you obtain a cream; if necessary, strain it.