Flor de Calabaza con Elote (Squash Blossoms and Corn Sauté)
The Quirky Foodster Team
Ingredients
- Fresh squash blossoms, stamens removed, roughly chopped — 20-24
- Ears fresh corn, kernels removed (about 300 g / 1.5 cups kernels) — 2
- Lard or vegetable oil — 2 tbsp
- Small white onion, chopped — 1
- Fresh serrano or poblano chili, chopped — 1
- Fine salt — 1/2 tsp
- Fresh epazote or cilantro, chopped — 2 tbsp
Method
- Heat the lard or oil in a large frying pan over medium heat and cook the onion for 3-4 minutes until softened.
- Add the chopped chili and cook for a further 2 minutes.
- Stir in the corn kernels and cook for 5-6 minutes, stirring occasionally, until just tender.
- Add the chopped squash blossoms and salt, and cook for a further 3-4 minutes, stirring gently, until the blossoms have wilted and softened.
- Stir in the epazote or cilantro just before removing from the heat.
- Serve warm, as a side dish alongside tortillas or as a filling for tlacoyos or quesadillas.
Introduction: Delicate squash blossoms sautéed with sweet fresh corn kernels and chili, this seasonal side dish celebrated two edible parts of the same treasured squash plant.
Cultural Background: Squash blossoms were, and remain, a valued seasonal delicacy in Mexican cooking, harvested carefully from the squash plant without damaging the developing fruit. Pairing them with fresh corn kernels reflected the Mexica practice of using as much of the ‘three sisters’ crops as possible, wasting very little of what was grown.
Tips: Handle the delicate squash blossoms gently, as they bruise and tear easily; add them toward the end of cooking so they do not overcook. Fresh squash blossoms are highly perishable and are best used the same day they are purchased or harvested.
Variations: A splash of cream or crumbled cheese can be stirred through at the end for a richer, post-contact-influenced version. Diced zucchini can be added alongside the corn for a heartier, more substantial side dish.
Storage: Store in an airtight container in the refrigerator for up to 1 day, as squash blossoms wilt and lose quality quickly.
Reheating: Reheat gently in a covered frying pan over low heat for 2-3 minutes, stirring once, until just warmed through.
Nutrition: Per serving (approx.): 140 kcal, 4 g protein, 16 g carbohydrate, 7 g fat, 3 g fibre, 260 mg sodium.
FAQs:
Q: Where can I find fresh squash blossoms?
A: They are available seasonally at farmers’ markets and some grocery stores, particularly those catering to Latin American cooking, typically in the warmer growing months.
Q: Can I use frozen corn instead of fresh?
A: Yes, though fresh corn kernels cut straight from the cob give the sweetest, most authentic flavour and texture.
- Fresh squash blossoms, stamens removed, roughly chopped — 20-24
- Ears fresh corn, kernels removed (about 300 g / 1.5 cups kernels) — 2
- Lard or vegetable oil — 2 tbsp
- Small white onion, chopped — 1
- Fresh serrano or poblano chili, chopped — 1
- Fine salt — 1/2 tsp
- Fresh epazote or cilantro, chopped — 2 tbsp
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