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)

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.