Heat the oil in a pan over medium heat, then sauté the onion, garlic, add the corn kernels, zucchini, tree chilies, and season with a mix of dried herbs.
Pour in the chicken broth, add the epazote leaves, and cook for 10 more minutes.
Serve the corn soup in a deep plate, garnish with zucchini flowers and epazote leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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