Corn Cream with Sautéed Zucchini Flowers and Carrot
Delicious Campbells® corn cream with a touch of zucchini flowers and carrot. A perfect cream for any day, ideal for the whole family. This is a recipe that your family will love for its rich flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 tablespoons unsalted butter
- 8 pumpkin flowers, clean and without pistil
- 2 carrots, washed, peeled, and grated
- 1 pinch salt
- 1 pinch pepper
- 1 can cream of sweet corn, Campbells® (430 g)
- 1 cup water
- 1 cup cow's milk
- 4 leaves fresh epazote, fried (for decoration)
Preparation
5 mins
10 mins
Low
- Melt the butter in a small pot over low heat. Add the zucchini flower and carrot, and cook for 5 minutes.
- Season with salt and pepper and cook over medium heat, add the Campbells® corn cream, water, and milk. Mix well and let boil for 5 more minutes.
- Serve in a deep plate and decorate with a fried epazote leaf.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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