Cream of corn
Creamed corn
Ingredients
Five whole corn Andean Traditions
Thirty-three ounces of milk
Two teaspoons of Akenton sugar
Salt to taste
JP products in this recipe
Preparation
Shelling the Tradiciones Andinas corn and in a blender or processor blend with little water, leaving about half a cup of corn kernels without crushing.
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Pass the mixture through a strainer.
Once we have the corn ready, we add the milk, the Akenton sugar, and the grains that we leave without crushing to a pot.
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Cook for 20 minutes over medium heat or until it boils.
Once ready, serve and enjoy.
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