Name: Delicious Zucchini Flower and Corn Cream
Prep time: 55 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, chopped; 1/2 onions, into small pieces; 1 1/2 cups corn kernels; 4 leaves epazote, clean; 3 cups zucchini blossoms, clean; 1 cuaresmeño chile, seedless and chopped; 2 cups chicken broth; 1/2 cups evaporated milk; 1 pinch salt and pepper; 1/2 cups sour cream; epazote, for serving; Clemente Jacques® cheese and garlic croutons, for serving; corn kernels, for serving

Preparation

20 mins

35 mins

Low

Heat a small pot over medium heat with olive oil and butter, cook the garlic with the onion, corn, epazote, zucchini flower, and cuaresmeño chili. Fill with chicken broth and evaporated milk, season with salt and pepper to taste, and cook for 10 more minutes. Remove and let cool slightly.