Zucchini and Corn in Cream
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)
Directions, Reviews, Nutrition
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.
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.
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.
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.
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.
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.