3 tablespoons olive oil
1 tablespoon of butter
2 cloves of garlic, chopped
1/2 onion, cut into medium-sized cubes
1/2 cups of corn (white or yellow)
1 jar á 315g of zucchini flowers (squash blossoms)
3 leaves of fresh epazote or 1 teaspoon of dried epazote
1 pinch of salt
1/2 cup chicken or vegetable broth
1 1/2 cups whole milk
Fresh squash blossom, for garnish. This can be substituted with canned squash blossom.
Fried epazote (dried or fresh), for garnish, the latter can be substituted with fried fresh cilantro.
1. Heat the oil and butter in a skillet over medium heat and sauté the garlic with the onion. Add the corn and the well-drained squash blossom (reserve one or two blossoms for decoration in case you don't have fresh blossom). Cook for a few minutes.
2. Season with the dried epazote and salt to taste. Add the broth and milk. Bring to a boil and remove from heat.
3. Pour the previous preparation into the blender and process until a creamy consistency is obtained.
4. In the previous frying pan place a little butter and pour the prepared mixture, heat until it reaches the desired temperature without letting it boil.
5. At this point, season with salt and pepper. If the consistency is too thick, add milk until the desired consistency is reached.
6. Fry the fresh epazote in very hot oil until crispy, remove and place on absorbent paper. If you do not have fresh epazote, you can sauté the dried epazote or substitute it with fried fresh cilantro.
7. Serve the cream in a deep dish, garnish with squash blossom and fried epazote leaves.
8. Enjoy!
