The corn It is one of the main crops in Mexico, since pre-Hispanic times it is consumed and is considered as the basis of the diet of Mexicans. The corn It helps us to prepare skittes, but we can also take advantage of the hot that it gives off to prepare creams and soups.
The corn It is a source of potassium, folic acid, vitamin B1 and A, it also helps to satisfy hunger, it has a high water content and it has benefits in the formation of red blood cells, visual health and the proper functioning of the nervous system. Use the water or corn broth can help you prepare other Mexican dishes this season of lent.
You can take advantage of all parts of the corn for your recipes, for example, preparing corn cooked, and use the hot for creams and soups. In addition, it is very economical and you can combine it with some vegetables. Corn hairs are also used to make sweet infusions with great health benefits.
On Gastrolab recipe book We share a series of options to take advantage of in Lent and not waste everything that the corn can help you in the kitchen. Besides, his hot It has fewer calories than chicken, so it’s not bad to give your meals a twist and try other flavors and essences.
Recipes with corn broth to take advantage of its flavor
Carrot cream
Ingredients:
- 1/4 onion
- 2 cloves of garlic
- 3 carrots
- 3 tbsp white wine
- 1 tsp butter
- 1 splash of olive oil
- 400 ml corn broth
- Salt and pepper
Procedure:
- In a saucepan we are going to sauté the onion with butter and oil until it takes on a slightly golden and opaque color.
- Add the garlic and cook for 5 minutes.
- After the time, we add the carrots cut into small pieces and cook for 10 minutes. We pour the corn brothwine, and season with salt and pepper. We cook for another 15 minutes.
- Blend and return to cook in the pot to rectify seasoning.
Spinach cream
Ingredients:
- 1/4 onion
- 2 cloves of garlic
- 3 tbsp white wine
- 1 tsp butter
- 1 splash of olive oil
- 300 ml corn broth
- 50 ml whipping cream
- 600g baby spinach
- Salt and pepper
Procedure:
- In a pot we are going to start by sautéing the onion with the butter and oil until it takes on a golden and opaque color.
- Add the garlic and cook for 5 minutes.
- Once the onion is seasoned, we add the spinach, the wine and the spices and sauté for about 5 minutes over medium heat. Afterwards, we blend with the corn broth and the whipping cream.
- Return the cream to the pot and rectify the seasoning.
tomato cream
Ingredients:
- 1/4 onion
- 2 cloves of garlic
- 3 tbsp white wine
- 1 tsp butter
- 1 splash of olive oil
- 5 plum tomatoes
- 1 pinch of Provencal spice
- Salt and pepper
- 500 ml corn broth
Procedure:
- In a pot we are going to start by sautéing the onion with the butter and oil until it takes on a golden and opaque color.
- Add the garlic, tomatoes, spices, wine and cook for 10 minutes over medium-high heat.
- Once the tomato juice comes out, blend with the corn broth and return to the pot to rectify seasoning.
