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Zucchini and Corn in Cream
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 10 min
Cook 20 min
Total 30 min
Prep 10 min
Cook 20 min
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.
Zucchini and Corn in Cream is a deliciously creamy side dish that combines the garden-fresh taste of zucchini with the sweetness of corn and the bright flavor of tomatoes. This recipe from CARNATION® MILKS is perfect for those who enjoy making quick and easy meals. The dish is made with NESTLÉ® CARNATION® Evaporated Milk, adding a rich and velvety texture that elevates the overall flavor profile. For those who like a hint of heat, crushed red pepper flakes can be added to taste. Enhance the presentation with a sprinkling of shredded chihuahua or asadero cheese, and top with fresh cilantro or parsley for a burst of color. Ideal for lunch or dinner, this easy recipe is a perfect fit for any summer occasion when vegetables are at their peak. Indulge in a side dish that’s as pleasing to the eye as it is to the palate.
Zucchini and Corn in Cream is a deliciously creamy side dish that combines the garden-fresh taste of zucchini with the sweetness of corn and the bright flavor of tomatoes. This recipe from CARNATION® MILKS is perfect for those who enjoy making quick and easy meals. The dish is made with NESTLÉ® CARNATION® Evaporated Milk, adding a rich and velvety texture that elevates the overall flavor profile. For those who like a hint of heat, crushed red pepper flakes can be added to taste. Enhance the presentation with a sprinkling of shredded chihuahua or asadero cheese, and top with fresh cilantro or parsley for a burst of color. Ideal for lunch or dinner, this easy recipe is a perfect fit for any summer occasion when vegetables are at their peak. Indulge in a side dish that’s as pleasing to the eye as it is to the palate.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
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.
Step 2
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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