Argentinian-style creamy corn is a traditional South American dish of fresh corn cakes steamed in corn husks. Chef Silvio's version of this Chilean staple has fresh mozzarella, bell peppers, and sweet paprika to highlight a few ingredients. Accompanied by a Peruvian Criolla Salad and a vibrant lime vinaigrette.
Nutritional facts
Protein
16g
Carbs
60g
Calories
720
Fat
51g
Ingredients
Canola and Olive Oil Blend, Butter, Red Onion, Plum Tomato, Black Pepper, Corn, Cilantro, Garlic, Mozzarella Cheese, Sugar, Onion, Kosher Salt, Jalapeno Peppers, Lime Juice, Crushed Red Pepper, Red Bell Pepper, Whole Milk, Paprika
Reviews
3.6
Based on 13 reviews
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
You can find Silvio Rodriguez’s meals in...