Recipe courtesy of The Strang Cookbook for Cancer Prevention
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.

Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.

Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately. 

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Recipe courtesy of Giada De Laurentiis

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Creamy Apricot Rice Pudding

Recipe courtesy of Anne Thornton

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Cheese-and-Chive Cornbread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.