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Zucchini and Corn in Cream
Level
Easy
Prep
10 minutes
Cook
20 minutes
Servings
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.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 2 tablespoons olive oil, butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 pounds (about 5 to 7) zucchini, cut in quarters then sliced to 3/4-inch chunks
  • 3 plum tomatoes, chopped
  • 1 can (15 1/4 ounces) 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)
MAKE IT
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.
VARIATIONS
Substitute 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
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