Can I use canned corn for this recipe?
While fresh or frozen corn is recommended for the best flavor and texture, you can use canned corn. Be sure to drain and rinse it thoroughly before blending.
BREAKFAST
Panamanian Chicheme: Sweet Corn and Milk Drink
This traditional Panamanian Chicheme is a creamy, sweet corn and milk beverage, perfect for a refreshing breakfast or a delightful snack. Its unique texture and comforting flavor make it a beloved staple in Panamanian cuisine.
HOW TO MAKE IT
Let's cook.
01
Combine the corn kernels and 1 cup of whole milk in a blender. Blend until very smooth, about 2-3 minutes.
02
Strain the corn mixture through a fine-mesh sieve into a medium saucepan, pressing firmly on the solids to extract as much liquid as possible. Discard the solids.
03
Add the remaining 2 cups of whole milk, sweetened condensed milk, sugar, and ground cinnamon to the saucepan with the strained corn liquid. Stir well to combine.
04
Heat the mixture over medium heat, stirring constantly, until it thickens slightly and comes to a gentle simmer, about 15-20 minutes. Do not boil vigorously.
05
Remove from heat and stir in the vanilla extract. Serve warm or chilled, garnished with a sprinkle of extra cinnamon if desired.
About This Recipe
This traditional Panamanian Chicheme is a creamy, sweet corn and milk beverage, perfect for a refreshing breakfast or a delightful snack. Its unique texture and comforting flavor make it a beloved staple in Panamanian cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth texture, strain the corn mixture twice. Adjust sugar to your preference; some prefer it sweeter, others less so. For a richer flavor, you can toast the corn kernels lightly before blending.
Easy Substitutions
You can use evaporated milk instead of sweetened condensed milk, adjusting the sugar content accordingly. Almond milk or oat milk can be used for a dairy-free version, though the texture may vary slightly. A pinch of nutmeg can be added alongside cinnamon for a different spice profile.
Storage & Reheating
Store leftover chicheme in an airtight container in the refrigerator for up to 3 days. Stir well before serving, especially if chilled, as it may thicken further.
Serving Suggestions
Serve Panamanian Chicheme as a comforting breakfast beverage alongside fresh fruit or Panamanian hojaldras. It also makes a delightful afternoon snack, especially when chilled on a warm day. For a festive touch, serve it in clear glasses with a cinnamon stick stirrer. Pair it with a simple cheese pastry for a complete light meal.
Common Mistakes
Not blending the corn thoroughly enough, leading to a grainy texture. Skipping the straining step, which results in a less refined drink. Boiling the mixture too vigorously, which can cause the milk to curdle or scorch. Not stirring constantly during cooking, leading to sticking or uneven thickening. Adding vanilla extract while the mixture is still on high heat, which can diminish its flavor.
Frequently Asked Questions
How can I make this chicheme thicker or thinner?
For a thicker chicheme, you can reduce the amount of milk slightly or cook it for a few extra minutes until it reaches your desired consistency. To thin it, simply stir in a little more milk until it's just right.
Is chicheme typically served hot or cold?
Chicheme can be enjoyed both warm and chilled. It's a matter of personal preference and the weather. Many Panamanians enjoy it cold as a refreshing drink.
MORE TO KNOW
The key to a great chicheme is achieving a smooth, creamy consistency without any grainy corn bits. Blending thoroughly and then straining meticulously are crucial steps. The constant stirring during cooking prevents the milk from scorching and ensures even thickening. If the chicheme becomes too thick upon cooling, you can thin it with a little extra milk before serving.
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