Recipe courtesy of The Strang Cookbook for Cancer Prevention
Total:
50 min
Active:
30 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

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Cheesy Grits

Recipe courtesy of Sunny Anderson

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Shrimp Spring Rolls with Peanut Dipping Sauce

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Browse Reviews By Keyword

          Get Cooking

          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.