Makes: Serves 6
Preparation Time: 40 minutes
Level: Easy
INGREDIENTS
- 10 CORN COBS
- 6 TEACUPS OF MILK
- 4 TABLESPOONS OF CORN OIL
- ¼ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 1 BUNCH OF SQUASH BUDS, FLOWERS AND YOUNG LEAVES
- SALT TO TASTE
PREPARATION
In a blender, mix the corn (removed from the cob) and the milk. Put it over low heat and allow it to thicken – if you wish to, pass the corn through a sieve and add 1 teaspoon of cornstarch to the milk. Heat up the oil, braise the onion and garlic, and add the chopped squash buds. Season with salt. Add the squash buds to the corn cream, adjust seasoning and serve.
