Traditional Squash Blossom Cream

This squash blossom cream has a rich and subtle flavor that combines the ingredients of the Mexican milpa with the typical juicy white corn and a touch of epazote. Try this creamy preparation and treat your family with this delicious recipe.
Ingredients
4
Servings
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 3 cloves garlic, chopped, for cream
  • 1/2 onions, cut into medium cubes, for cream
  • 1/2 cups ear corn, white
  • 2 bunches zucchini blossoms, stemless and cleaned, for cream
  • 3 leaves fresh epazote
  • 1 pinch salt
  • 1/2 cups chicken broth, or vegetables
  • 1 1/2 cups whole milk
  • zucchini blossoms, for decoration
  • epazote, fried, for decoration
Preparation
10 mins
20 mins
Low
  • Heat a skillet over medium heat with the oil and butter, sauté the garlic with the onion, cook the corn with a handful of squash blossoms, season with epazote and salt to taste, add the broth and milk. Cook until it boils. Set aside.
  • Heat a small pot of water until boiling, submerge the remaining squash blossom for 3 seconds, remove, and immerse in cold ice water.
  • Pour the previous preparations into the Vitamix® jar, close the lid tightly, select speed 1, turn on the blender, and gradually increase the speed to 10 and then to high. Blend for 6 minutes or until steam comes out through the lid's opening.
  • Serve the cream in a deep plate, decorate with squash blossom and epazote leaves. Enjoy.

Nutritional Information

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