Name: Traditional Squash Blossom Cream
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 1 tablespoon butter; 3 cloves garlic, chopped, for cream; 1/2 onions, cut into medium cubes, for cream; 1/2 cups ear corn, white; 2 bunches zucchini blossoms, stemless and cleaned, for cream; 3 leaves fresh epazote; 1 pinch salt; 1/2 cups chicken broth, or vegetables; 1 1/2 cups whole milk; zucchini blossoms, for decoration; epazote, fried, for decoration

Preparation

10 mins

20 mins

Low

Heat a skillet over medium heat with the oil and butter, sauté the garlic with the onion, cook the corn with a handful of squash blossoms, season with epazote and salt to taste, add the broth and milk. Cook until it boils. Set aside. Heat a small pot of water until boiling, submerge the remaining squash blossom for 3 seconds, remove, and immerse in cold ice water.

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Traditional Squash Blossom Cream

Ingredients

Preparation

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