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Mexican Creamed Corn
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- 3 oz yellow onions, cut into pieces
- 2 dried 'chile de árbol' chilies
- 1 garlic clove
- 1 oz vegetable oil
oz fresh corn kernels
or 23 oz frozen sweet corn
- 10 ½ oz water
- 2 tsp salt
leaves fresh epazote, shredded
or ½ tsp dried epazote
- 8 tsp mayonnaise
- 2 limes, quartered
- 8 tsp panela cheese, crumbled
- fresh bird's eye chilies or fresh pequin chilies, to taste
- per 1 portion
- 686 kJ / 164 kcal
- 4 g
- 19 g
- 10 g
- 3 g
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