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Zucchini and Corn in Cream

(5 stars based on 14 reviews)

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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.

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Zucchini and Corn in Cream

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Ingredients:

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:

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.

Review This Recipe

It was good!

erika nunez from Canoga park, CA

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

HELEN LIM from Elk Grove, CA

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.
Amazing side!

Debra Helwig from Athens, GA

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

Debbie Morris from BRIDGETON, MO

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

Louetta Nicolle from TORRANCE, CA

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.
Zucchini and Corn

Judy England from BRAZIL, IN

I have loads of shredded zucchini frozen from the garden so I used it, along with the rest of veggies. I used less cream, and it turned out great. I served it with rice. What a great taste.
Yummy....

CHRISTY MOEGELIN from LOMPOC, CA

This recipe was fabulous--I love vegetables in cream, so this was perfect for me...the next time I make it, I might use less milk though...my veggies were swimming!
Zucchini and Corn in Cream

elizabeth tierney from MARTINS FERRY, OH

I had shredded up a big zucchini, and divided it into 2 cup portions. Some I froze. But I used 2 cups in this recipe. Served it in soup plates, with the cheese on top. My husband said it was GOOD. I used canned whole tomatoes, no fresh ones in the house.I left out the salt, and used red-hot sauce from a bottle. Turned out great!
Zucchini and Corn in Cream

Rose Mary Escobar from HACIENDA HEIGHTS, CA

I really enjoyed making this recipe. It reminds me of my grandmother. She used to make it often. The only other ingredient I added was chiles to it. Being of Hispanic decent, we have to add chiles to everything! Talk about childhood memories!
Great Dish

Lisa Miller from GLEN BURNIE, MD

I made this for my husband, and he LOVED it. We use a lot of zucchini, and I will certainly make this again. I served it over a bed of rice as a main dish.
Fantastic!!!

Carole Losczyk from OCALA, FL

Our whole family loved this recipe and I will make this one time and time again...thanks!!!
a great side dsih

Jerry Rosen from SWAMPSCOTT, MA

My family loved this and took this casserole to a friend's and they too loved it as evidenced by the empty dish we brought home
Zucchini and Corn in Cream

tray sayama from SAN JOSE, CA

Delicious and easy! I used a variety of veggies... broccoli, cauliflour, diced carrots, peast, etc. It tasted great over rice. I can't wait to try it over fresh pasta! A definite keeper in my house!
Zucchini and Corn in Cream

dave wilder from boone, NC

This dish has a wonderful combinations of tastes. Served over rice, it makes a whole meal.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe: 8 servings

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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