Strain corn and set aside. Melt butter in a nonstick pan then sautee corn, while continuously stirring. Once butter starts to bubble, add flour and stir vigorously until cooked. Add milk and cook down. Once milk has cooked down, add cream and reduce. Season with salt at the very end of this process.
Fold creamand requeson together. Keep cold.
Remove corn from heat and immediately plate.
Spoon cheese mixture over the top and garnish with chili powder. Serve with limes.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.