Mexican Vegetable Cream

Juan Carlos Godinez
Delicious recipe for pumpkin, corn, and tomato cream with a touch of epazote.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 zucchinis, in cubes
  • 1 tomato, small diced
  • 1 corn kernels
  • 1 can evaporated milk
  • 1/2 cups chicken broth
  • 2 cloves garlic
  • 1/4 onions, finely chopped
  • 1 sprig epazote
  • pepper
Preparation
2h
0 mins
Medium
  • Over medium heat, add the onion until it becomes transparent.
  • Add finely chopped garlic. Mix until the garlic turns a light golden color.
  • Add the milk and chicken broth and the corn kernels.
  • Let it come to a boil, then add the diced zucchini and tomato.
  • Add the sprig of epazote, salt, and pepper. Mix to combine the ingredients. Allow to boil for a couple of minutes. Serve hot.

Nutritional Information

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