A very simple recipe and a very typical Mexican dish.
material: For 4 people
- Peel or slice 4 corn (corn)
- 3 tomatoes or ripe tomatoes
- 1/2 onion
- 6 long chili peppers
- 2 cloves of garlic
- Epazote 1 branch
- 1 liter of dashi soup
- 400g butter
- Salty to your liking
Preparation:
Mix tomatoes, garlic and onions to make cream.
Add the butter to the pan and add the corn kernels. Once the butter is hot, fry until it becomes transparent.
Add the tomato cream and once it boils, pour in the soup and the epazote sprigs. Wait for it to boil and add the chili pepper and salt.
Serve when the corn is soft.
