6 Serves
67 Mins
Rinse the cracked corn thoroughly under cold water using a colander.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
130 µg / 400 µgCalcium
284 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
267 mg / 1,250 mgPotassium
855 mg / 4,700 mgSodium
374 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
20 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large pot, combine the cracked corn with water and cinnamon sticks, then bring to a boil.
Reduce heat and simmer until the corn is tender, stirring occasionally with a wooden spoon.
Stir in the sugar, evaporated milk, and vanilla extract, then continue to cook for a few minutes until well combined.
Remove the cinnamon sticks and serve the Chicheme warm or chilled.
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Algerian