Delicious Zucchini Flower and Corn Cream

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

Clemente Jacques

This Zucchini Flower and Corn Cream is an easy recipe to prepare any day. You can serve it as a starter before any main dish. Zucchini flower is an ingredient that works very well in various combinations. This recipe includes cheese croutons that add a crunchy and delicious touch.

Zucchini flower is a seasonal ingredient that grows from May to September. Take advantage of its benefits.

Reviewed by Editorial Team of Kiwilimón

Published: 02-10-2018

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. Blend the previous preparation along with the sour cream until you obtain a smooth cream. Return to cooking for another 10 minutes and adjust seasoning. Serve your cream in a deep plate and add the epazote leaves, Clemente Jacques® Cheese and Garlic Croutons, and corn kernels.