500g of dehydrated white corn kernels
1/2 white onion, finely chopped
1-2 cloves of garlic, finely chopped
Butter, as needed
Salt
Instant bouillon (optional)
Water, as needed
To garnish:
grated Oaxaca or fresh sheperd’s cheese
Cream or mayonnaise
Lemon juice
Chili powder or hot sauce
1. Soak the dehydrated corn kernels for at least one night. Now strain them, rinse them and put them to cook in enough fresh water, the water should cover the kernels at least 7 cm.
2. Simmer for 2 hours or until soft, drain and set aside.
3. In a large pot sauté the chopped onion and garlic in the butter, add the well-drained corn kernels and sauté for about 5 minutes. Add the water (enough to cover the corn kernels), epazote and salt. At this step you can also add chicken or instant vegetable broth if desired. Finally cook over medium heat for 20 minutes.
4. Once ready, serve in glasses or bowls and add the cream or mayonnaise, lime, cheese and chili and stir well. Season with salt if necessary and enjoy!
