Delicious Zucchini Flower and Corn Cream

Clemente Jacques
This Zucchini Flower and Corn Cream is an easy recipe to prepare any day. You can serve it as a starter before any main dish. Zucchini flower is an ingredient that works very well in various combinations. This recipe includes cheese croutons that add a crunchy and delicious touch. Zucchini flower is a seasonal ingredient that grows from May to September. Take advantage of its benefits.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, chopped
  • 1/2 onions, into small pieces
  • 1 1/2 cups corn kernels
  • 4 leaves epazote, clean
  • 3 cups zucchini blossoms, clean
  • 1 cuaresmeño chile, seedless and chopped
  • 2 cups chicken broth
  • 1/2 cups evaporated milk
  • 1 pinch salt and pepper
  • 1/2 cups sour cream
  • epazote, for serving
  • Clemente Jacques® cheese and garlic croutons, for serving
  • corn kernels, for serving
Preparation
20 mins
35 mins
Low
  • Heat a small pot over medium heat with olive oil and butter, cook the garlic with the onion, corn, epazote, zucchini flower, and cuaresmeño chili.
  • Fill with chicken broth and evaporated milk, season with salt and pepper to taste, and cook for 10 more minutes. Remove and let cool slightly.
  • Blend the previous preparation along with the sour cream until you obtain a smooth cream. Return to cooking for another 10 minutes and adjust seasoning.
  • Serve your cream in a deep plate and add the epazote leaves, Clemente Jacques® Cheese and Garlic Croutons, and corn kernels.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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