Ingredients
Washed and sliced zucchini (3medium), butter (3tsp), milk, divided (3c), epazote leaves (6 to 10 + a bit more for garnish) and salt and freshly ground pepper (to taste), frozen, thawed corns (2pkg. or 10 oz) or fresh corn Kernels (3c), chopped onions (2 med.).

Method of preparation:-
Take a large saucepan, heat the butter in it and then sauté the onions in hot oil until they get soft. Add slices of zucchini and corn in the pan and cook by stirring until the slices get soft. Now add two cups of milk, epazote and the puree in it. Now reduce the heat to low, add the left over milk, salt and pepper in the pan and then keep it to simmer for about 25 to 30 minutes. Add the puree in it if needed. When the soup gets ready then pours it in soup bowls and garnish with chopped epazote. Serve it hot immediately.

Number of servings – 6 to 8