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Irazema Mora

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Recipe of Cream of Corn, Cheese and Smoked Bacon
Recipe

Cream of Corn, Cheese and Smoked Bacon

40 mins
25 mins
Half
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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.
Learn more about Irazema Mora

Ingredients

4 portions
  • 1 can cream of corn, Herdez
  • 1 can cream
  • 200 grams Chihuahua cheese, diced
  • 125 grams smoked bacon
  • 1/2 cups Water
  • 1 branch epazote
  • 1 bag bread, in squares of cheese and garlic

Preparation

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.

PRESENTATION

You can decorate with a little smoked bacon on top and a few sheets of epazote. If you can not find the croutons, you can accompany them with loaves of bread to taste (salty, herbs, rye, etc.), cut into slices.

TIPS

If you do not like thick creams, you can add another 1/2 cup of water so it is the consistency you want.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Claudia Zavala Gomez
26/03/2016 22:01:34
hay q consrntir Se ven deliciosas
Irazema Mora
10/03/2016 19:08:36
A través de Android Nos encantó!
Luz Palma
10/03/2016 13:33:00
hoy fue dia de cocina me he dicado a probar esta receta y otras, pero que rica esta!!!! muchas gracias

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