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- Corn300 g
- Whole Milk250 ml
- Canned cream200 g
- Salt, black pepper and nutmeg to taste
- Divide the corn into two parts. One part you will use the whole grains and the other part, hit the blender with the milk.
- In a pan with a drizzle of oil, brown 1/3 of the finely chopped onion, add the corn and sauté. Add beaten corn and sour cream.
- Season with salt, pepper and nutmeg to taste. When it boils, lower the heat and cook for about 10 minutes until it thickens.
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