Panamanian Chicheme
Typically served as a dessert or snack, although it can also be enjoyed as a refreshing drink on a hot day.
Print Recipe
Pin Recipe
Servings: 8 people
Calories: 250 kcal
Equipment
- Large pot or saucepan
- Blender or food processor
- Strainer or cheesecloth
Ingredients
- 1 15 oz sweet corn
- 1 12 oz evaporated milk
- 1 14 oz condensed milk
- 1 cinnamon stick
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
- ice cubes
- Cinnamon powder for garnish
Instructions
- Drain the can of sweet corn and pour the kernels into a blender.
- Add the evaporated milk, condensed milk, cinnamon stick, ground cinnamon, salt, and vanilla extract to the blender.
- Blend the mixture on high speed for 2-3 minutes, until it's smooth and creamy.
- Pour the chicheme mixture into a large saucepan and heat it over medium heat. Stir constantly to prevent it from burning.
- Once it comes to a boil, reduce the heat and let it simmer for 5-7 minutes, until it thickens.
- Remove the cinnamon stick from the saucepan and let the chicheme cool to room temperature.
- Once the chicheme is cool, pour it into a pitcher and add ice cubes.
- Stir the chicheme until the ice cubes melt and it's chilled.
- Pour the chicheme into glasses and sprinkle cinnamon powder on top for garnish.
Notes
Tips and Tricks
▣ Use fresh corn for better flavor and texture. ▣ Soak the corn overnight to reduce cooking time. ▣ Blend the corn mixture in batches to avoid overfilling the blender.Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 400mg | Fiber: 1g | Sugar: 35g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
