Corn Cream ‘Elote’ with Silk® Unsweetened Almond Milk

Creamy soups can be lower in calories if you replace the cream, milk or butter with plain yoghurt or a vegetable drink, such as Silk® Almond Unsweetened

MAIN 1HR 30MINS NON VEGETARIAN HEALTHIER LIVES LATIN AMERICA FOOD WASTE TIP

This recipe is created by

Ingredients

1 litre chicken stock

2 cups yellow corn kernels

2 cups Silk® Almond unsweetened vegetable drink

½ cup Sanissimo® baked tortilla chips

1 roasted poblano pepper, peeled and deveined into squares

2 teaspoons chopped onion

2 teaspoons vegetable oil

1 teaspoon minced garlic

Salt and pepper to taste

Sufficient Bonafont® water

Nutrition Information

Calories per serving: 3 grams
Protein:2.5 grams
‘Lipids: 19,75 grams
Carbohydrates: 1.6 grams
Fibre: 77 kcal

Instructions

In a saucepan over medium heat, fry 1. garlic with onion.
Add the corn kernels and enough water to cover them.
Let cook for about 45 minutes. They will be ready when the beans are tender.
In a food processor or blender, finely grind ¾ of the corn with water.
Add the vegetable drink, the ground corn kernels, the chicken consommé and let it
chicken consommé and boil until slightly thickened.
Season with salt and pepper.
Add the previously cooked corn kernels to the cream.
Serve with the poblano chili and crushed tortilla chips.

Food Waste Tip

Keep refrigerated, do not remove leaves before cooking.
Can be refrigerated in a plastic bag or in a drawer containing other fruits or vegetables.
containing other fruits or vegetables.
If it cannot be refrigerated, keep it in a closed bag and away from humidity or micro-organisms such as ants, flies, fungi and bacteria,
If you have over-ripe corn, cook it completely and keep the remaining portions refrigerated. This will increase its shelf life