Corn Cream with Sautéed Zucchini Flowers and Carrot

Name: Corn Cream with Sautéed Zucchini Flowers and Carrot
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons unsalted butter; 8 pumpkin flowers, clean and without pistil; 2 carrots, washed, peeled, and grated; 1 pinch salt; 1 pinch pepper; 1 can cream of sweet corn, Campbells® (430 g); 1 cup water; 1 cup cow's milk; 4 leaves fresh epazote, fried (for decoration)

Delicious Campbells® corn cream with a touch of zucchini flowers and carrot. A perfect cream for any day, ideal for the whole family. This is a recipe that your family will love for its rich flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 07-03-2016

Preparation

5 mins

10 mins

Low

Melt the butter in a small pot over low heat. Add the zucchini flower and carrot, and cook for 5 minutes. Season with salt and pepper and cook over medium heat, add the Campbells® corn cream, water, and milk. Mix well and let boil for 5 more minutes. Serve in a deep plate and decorate with a fried epazote leaf.

Nutritional information

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

Energy

66.3

kcal

3.32%

Carbohydrate, by difference

9.4

3.13%

Protein

1.6

3.2%

Total lipid (fat)

3.1

4.77%

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100

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Corn Cream with Sautéed Zucchini Flowers and Carrot

Ingredients

Preparation

Nutritional information

Presentation

Tips

Corn Cream with Sautéed Zucchini Flowers and Carrot

Ingredients

Preparation

Nutritional information

Presentation

Tips

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