La Huerta - Corn Cream with Panela Cheese and Epazote

Corn Cream with Panela Cheese and Epazote

PREPARATION 45 MIN

INGREDIENTS 10

SERVINGS 4 a 6

DIFFICULTY Easy

Instructions

Heat the oil with the guajillo chili at 70 degrees Celsius, let it cool, season with a little salt and pepper, blend and strain this oil. Set aside.

Blend La Huerta Corn Kernels with the whipping cream, half of the milk, and the epazote.

In a medium heat saucepan, melt the butter, sauté the garlic and onion, add the celery, cook for 1 minute, then add the corn and cream mixture, season with salt and pepper, add the remaining milk and cook until boiling. Remove from heat.

Place some panela cheese cubes in a bowl, serve the hot cream, and add a few drops of guajillo infusion.

INGREDIENTS

Ingredients

1 teaspoon chopped garlic

½ lt milk

1 tablespoon chopped onion

1 lt whipping cream

500 g La Huerta Corn Kernels, previously thawed 500 g La Huerta Corn Kernels, previously thawed 500 g La Huerta Corn Kernels, previously thawed 500 g La Huerta Corn Kernels, previously thawed 500 g La Huerta Corn Kernels, previously thawed

1 tablespoon finely chopped celery

2 fresh epazote leaves

250 g panela cheese, cut into 1x1cm cubes

1 tablespoon butter

For the guajillo infusion

1 guajillo chili piece

Salt and pepper to taste

1 cup extra virgin olive oil

PREPARATION

45 MIN

INGREDIENTS

SERVINGS

4 a 6

DIFFICULTY

Easy