Entrees

Zucchini and Corn in Cream

Level

Easy

Prep

10 min

Cook

20 min

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

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

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2 tablespoons olive oil, butter or margarine, divided
●
2 tablespoons all-purpose flour
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1 small onion, chopped
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2 cloves garlic, finely chopped
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2 pounds (about 5 to 7) zucchini, cut in quarters then sliced to 3/4-inch chunks
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3 plum tomatoes, chopped
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1 can (15 1/4 ounces) whole kernel corn, drained
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground cumin
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Crushed red pepper flakes to taste (optional)
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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.

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