• 2 tablespoons olive oil, butter or margarine, divided
• 2 tablespoons all-purpose flour
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 2 lbs. zucchini (about 5 to 7), cut in quarters then sliced to 3/4-inch chunks
• 3 plum tomatoes, chopped
• 1 can (15 1/4 oz.) 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)

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.

Nutrition Information