A creamy, cold drink made from cooked corn kernels, milk, vanilla, and cinnamon — Panama's refreshing traditional corn beverage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tall glass or plastic bag
Garnishes: cinnamon stick, nutmeg sprinkle
Instructions
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1
Cook dried corn kernels in water until very tender, about 1.5 hours. Drain. (Skip if using fresh corn.)
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2
Blend half the cooked corn with milk until smooth. Leave the other half as whole kernels.
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3
Combine blended mixture and whole kernels in a pot. Add sugar, cinnamon, vanilla, and nutmeg.
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4
Simmer 10 min, stirring. Remove cinnamon sticks.
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5
Cool completely, then refrigerate until cold.
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6
Serve over crushed ice. The drink should have visible corn kernels in it.
Did You Know?
Chicheme vendors at Panamanian bus stops are a lifeline — passengers grab a bag of chicheme through the window during brief stops.
Chef's Notes
Equipment Tips
- blender
- large pot
- strainer
Garnishing
cinnamon stick, nutmeg sprinkle
The Story Behind Chicheme
Chicheme descends from indigenous corn beverages that predated European contact by millennia. Panama's version evolved with the addition of milk, sugar, and warm spices from the colonial era. It remains a beloved traditional refreshment sold from jugs at markets, bus terminals, and rural fairs across the Interior provinces.
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