Irazema Mora

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Irazema Mora

Cream of Corn, Cheese and Smoked Bacon

Name: Cream of Corn, Cheese and Smoked Bacon
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 can cream of sweet 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

40 mins

25 mins

Half

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Irazema Mora

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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.

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Ingredients

4 portions

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1 can cream of sweet 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.