Name: Easy Corn Cream
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons butter; 1/2 onions, chopped; 1 clove garlic, chopped; 1 1/2 cups white corn kernels; 1 cup yellow corn kernels; 1 serrano chile, cut in half; salt and pepper; 2 cups evaporated milk; 2 cups chicken broth; 2 leaves epazote; 1/2 cups sour cream; yellow corn kernels, for garnish; serrano chile, sliced, for garnish; panela cheese, for garnish; epazote, for garnish; croutons

Preparation

20 mins

30 mins

Low

In a medium pot, melt the butter and sauté the onion and garlic. Add the corn kernels and serrano chili, season with salt and pepper. Add evaporated milk, chicken broth, and epazote. When it comes to a boil, cook for about 15 minutes covered or until the white corn kernels are soft. Remove and cool slightly.