This is a very easy recipe to prepare made with pumpkin flower, corn cream and a touch of grasshoppers. A delight!
Learn more about Martha Elsa Cuevas Arango
Ingredients6 portions
Preparation
Bite zucchini, pumpkin flowers and onion, and cook for 5 minutes.
Once cooked, add the garlic and blend until it has a uniform mixture.
In a saucepan, heat the butter, pour the liquefied mixture and add the Herdez corn cream.
The milk is liquefied with the chapulines, strain and add to our cream that we have boiling.
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