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Zucchini and Corn in Cream

Zucchini and Corn in CreamStews provide a wonderful way to take advantage of the vegetables in season. This recipe provides a tasty way of combining zucchini, corn, and tomatoes to create a creamy and smooth side dish good for those who love healthy and tasty meals.

Recipe Ingredients:

2 tablespoons olive oil, butter or margarine - divided use
2 tablespoons all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 small onion, chopped
2 garlic cloves, finely chopped
2 pounds zucchini (about 5 to 7), cut in quarters then sliced to 3/4-inch chunks
3 plum tomatoes, chopped
1 (15.25-ounce) can 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)

Cooking Directions:

  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.
  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.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 150 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2.5 g Cholesterol: 15 mg Sodium: 490 mg Carbohydrates: 16 g Dietary Fiber: 3 g Sugars: 8 g Protein: 7 g.

Recipe and photograph are the property of Nestlé® and, used with permission.