Zucchini and Corn in Cream

Zucchini and Corn in Cream

In this recipe:

based on 14 reviews
This Looks YUMMY!
10 min.
30 min.
8 servings

Take advantage of the vegetables in season! In this Zucchini and Corn in Cream recipe, we show you a tasty way of combining zucchini, corn and tomatoes to create a creamy and colorful side dish.


  • 2 tablespoons olive oil, butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 lbs. zucchini (about 5 to 7), cut in quarters then sliced to 3/4-inch chunks
  • 3 plum tomatoes, chopped
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • Crushed red pepper flakes to taste (optional)
  • Shredded chihuahua or asadero cheese, chopped fresh cilantro or parsley (optional)
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HEAT 1 tablespoon oil in medium saucepan over medium heat; stir in flour. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until sauce just comes to a boil and thickens. Remove from heat.

COOK onion and garlic in remaining tablespoon oil in large skillet over medium heat for about 3 minutes or until tender. Add zucchini; cover and cook for 8 to 10 minutes or until tender. Add tomatoes; cook an additional 2 minutes. Stir in corn, salt, pepper and cumin; cook until heated through. Add cream sauce to vegetables; cook for 3 minutes or until heated through. Garnish with cheese and cilantro.

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It was good!

Wow! This recipe was good, but only one thing, I would add a littile hot pepper to make it a little hot.

- erika nunez from Canoga park, CA

A Keeper Recipe

Enjoyed the side dish. Pretty easy to make. The sauce was a little runny though. Perhaps I didn't let it thicken enough. I'll see what happens the next time I make it.

- HELEN LIM from Elk Grove, CA

Amazing side!

This recipe was easy to make and had so much flavor - I was able to pair it with a very plain grilled meat and have a zinger of a meal. Will use again and again. I halved grape tomatoes that I had on hand instead of the plum tomatoes and it worked fine.

- Debra Helwig from Athens, GA

Zucchini and Corn in Cream

This recipe is very good...a winner in the summer when you can't even give squash away! I could get takers if I included this recipe with each one. For variety, add a can of black beans...and yellow squash is just as tasty as zucchini. I serve buttered noodles on the side and those who want can mix them with the veggies.

- Debbie Morris from BRIDGETON, MO

zucchini and corn in cream

I have made this dish twice, the first time I followed the directions and we thought it was really good, the next time I cooked the vegetables as directed, then added a small 4 oz can of black olives drained, and 1/2 cup shredded Jack cheese, poured it into an 8 inch greased baking dish,topped with some buttered bread crumbs, then sprinkled another 1/4 cup shredded jack cheese over the top and baked it for 20 minutes at 375° It was delicious.

- Louetta Nicolle from TORRANCE, CA

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 490mg (21% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 8g
  • Protein: 7g
  • Vitamin A: 2% of DV
  • Vitamin C: 70% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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