Corn cream, the recipe to prepare it with the flavor of spices and with a vegetable nut. Corn is gluten-free, therefore perfect for people with celiac disease. But it contains minerals and fibers: for this reason, it is recommended for women who are pregnant or engaged in weaning. Corn cream can accompany any appetizer, but it can also be served to lighten lunch or dinner.
Less caloric than other cereals (for example wheat ), corn contains some very interesting qualities. It is gluten-free, therefore perfect for anyone with celiac disease; it is rich in mineral salts (starting from iron and calcium) and fibers. So much so as to be food also suitable for pregnant women or engaged in weaning children. An ideal way to taste corn is to focus on the cream, very simple to make, perhaps combined with some spice, and to be served on several occasions. At the time of aperitifs, but also to lighten a lunch or dinner.
HOME-MADE CORN SOUP
A traditional dish is the cream of corn, typical of the southern United States, to be enjoyed with nachos, the delicious triangles of cornmeal, or stick vegetables. Let’s see together how to prepare:
- 3 cobs of corn
- 1 tablespoon of olive oil
- 3 cloves of garlic
- 1 large onion
- 2 tablespoons of cashew cream
- 1 vegetable nut
- 1 l of water
- Salt and pepper
Obtain the beans from the corn cobs, slice the garlic and onion thinly, put everything in a pan, add a drizzle of oil and cook over high heat for about 2-3 minutes.
Also, add the vegetable nut and cover it with water. Cook for about half an hour.
After this time, pass everything in the mixer with the cashew cream, season with salt and pepper. Filter the cream with a Chinese strainer to remove what is left of the corn films and serve on the table.
According to your taste, consider whether to add a drizzle of green lemon juice, a few coriander leaves and a few pieces of chopped green chili pepper. Celery and leek are also excellent.
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