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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I made this for my husband, and he LOVED it. We use a lot of zucchini, and I will certainly make this again. I served it over a bed of rice as a main dish.


Our whole family loved this recipe and I will make this one time and time again...thanks!!!


My family loved this and took this casserole to a friend's and they too loved it as evidenced by the empty dish we brought home


Delicious and easy! I used a variety of veggies... broccoli, cauliflour, diced carrots, peast, etc. It tasted great over rice. I can't wait to try it over fresh pasta! A definite keeper in my house!


This recipe was fabulous--I love vegetables in cream, so this was perfect for me...the next time I make it, I might use less milk though...my veggies were swimming!


I had shredded up a big zucchini, and divided it into 2 cup portions. Some I froze. But I used 2 cups in this recipe. Served it in soup plates, with the cheese on top. My husband said it was GOOD. I used canned whole tomatoes, no fresh ones in the house.I left out the salt, and used red-hot sauce from a bottle. Turned out great!


This dish has a wonderful combinations of tastes. Served over rice, it makes a whole meal.

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