Corn Cream with Vegetables

Name: Corn Cream with Vegetables
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 500 grams ear corn, yellow Herdez®; 1 zucchini; 1 carrot; 1/2 broccoli flower; 2 sprigs cilantro; 1/2 Poblano chiles; 1 chicken drumstick, skinless; Manchego cheese, cut into cubes; salt, to taste

Yamila Gonzalez

One day I wanted to experiment with the vegetables I had at home to surprise my husband with something tasty, healthy, and new that could be accompanied by chicken and cilantro-filled wontons.

Reviewed by Editorial Team of Kiwilimón

Published: 11-03-2016

Preparation

10 mins

20 mins

Low

Add the Herdez corn, cut the zucchini, carrot, broccoli, add the previously disinfected cilantro sprigs, the poblano pepper in strips, half an onion, 1 clove of garlic, and the chicken leg. Put everything in a pot covered with approximately 1 1/2 liters of water and let it cook over medium heat for about 20 minutes, check that the vegetables and chicken are well cooked, remove from heat and blend until everything is completely mixed, leaving aside some cooked corn kernels to incorporate into the final cream. Return the cream to the pot with the reserved corn kernels, adjust the salt, and if necessary, add more water to achieve the desired consistency.