This is a recipe that captures the essence of Mexico in a delicious homemade cream. Whenever I have a meal at home, I like to start it with this rich cream; you will love it.
Roast the poblano pepper, peel and devein it, remove all the seeds, and finely julienne it.
Finely chop 1/4 of the red onion.
Wash and disinfect the bunch of zucchini flowers, separating only the flowers and pistils, removing the stems.
Drain the can of corn and set aside
Separate 4 zucchini flowers and finely julienne them.
Finely chop the garlic clove.
Put a drizzle of oil in a pot.
Fry the onion until it becomes transparent.
Add the garlic to fry.
Add the poblano pepper to fry.
Add the corn to fry.
Add the pistils and julienned zucchini flower to fry.
While frying the previous ingredients, blend the zucchini flower, the can of Herdez cream corn, the remaining 1/4 onion, the cream, and chicken broth to taste.
Add to the pot where the ingredients were fried.
Taste and season if needed.
Once it reaches a boil, let it cook for 15 more minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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