Chayote with Creamy Corn Sauce

Tender chayotes cooked in a silky corn cream, with a hint of serrano pepper. A creamy and comforting side dish.

Ingredients

• 2 medium Chayotes
• ¼ cup Mexican Crema
• ½ cup Corn Kernels
• 1 small Serrano Pepper
• ¼ small White Onion
• 1 clove Garlic
• ¼ cup Chicken Broth (or vegetable)
• Salt, to taste
• Black Pepper, to taste
• 1 sprig Epazote (optional)

Directions

1. Boil chayotes in salted water until tender, then peel and cut into cubes.
2. Blend the crema, corn kernels, seeded serrano pepper, onion, garlic, and chicken broth until a homogeneous mixture is obtained.
3. Heat the crema mixture in a skillet over medium heat, season with salt and pepper.
4. Add the chayotes and the sprig of epazote (if using), cook over low heat for 5-7 minutes.
5. Remove the epazote before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

You may also crave

Light Yogurt Caesar DressingCreamy Chipotle Yogurt DressingAvocado Lime DressingCilantro-Lime Dressing