Zucchini and Corn in Cream

Zucchini and Corn in Cream

4.9 14 Recipe Reviews | Rate this Recipe | 119 Saves
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.

10 mins. to Prepare

20 mins. Cooking Time

0 mins. Standing Time

30 mins. Total

Servings: 8 servings

Difficulty: Easy

This recipe is: Vegetarian


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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.
Amount Per Serving
Servings: 8 servings
Calories from Fat60
%Daily Value*
Total Fat 7g11%
Saturated Fat 2.5g13%
Cholesterol 15mg5%
Sodium 490mg21%
Carbohydrates 16g5%
Dietary Fiber 3g12%
Sugars 8g
Protein 7g
Vitamin A2%
Vitamin C70%
* Percent Daily Values are based on a 2,000 calorie diet.
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Wow! This recipe was good, but only one thing, I would add a littile hot pepper to make it a little hot.


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.


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.


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.


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.


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.


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!

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