Creamy Corn and Zucchini Recipe -
Creamy Corn and Zucchini Recipe
  • READY IN 25 mins

Creamy Corn and Zucchini

Recipe by  

"A quick and delicious creamy corn side dish."

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Ingredients Edit and Save

Original recipe makes 4 servings, 1/2 cup (125 mL) each Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 minutes or until crisp-tender. Remove from heat.
  2. Stir in 3/4 cup cheese and sour cream; cook on medium heat 3 to 5 minutes or until cheese is melted and mixture is heated through, stirring frequently.
  3. Top with bacon, remaining cheese and cilantro.
Kitchen-Friendly View


  • Special Extra:
  • Drizzle with a squeeze of fresh lime juice before serving.

Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2014

My husband & I loved it! Followed recipe almost exactly. Cut zucchinis 1/4 in then quartered them. Did add 2 oz of cream cheese, as suggested in reviews. Probably will use 1 oz next time just to be healthier.Omitted bacon & onion bc don't like them @all. I'll add more zucchini next time too; 1 of my fav veggies. Didn't have mex cheese mix so used mont jack & mild cheddar mix. Was fine. Just sautéed corn & zucchini on med head, as directed. Removed frm heat, stirred in the cheeses & put back on med heat til all was melted. Garnished w freshly chopped cilantro. Def a winner & easy too! Tastes best eaten immedietely. Looses creaminess as it cools

Most Helpful Critical Review
Feb 01, 2015

This was an ok side dish. Out of my family of four I am the only one who cared for it, but even then I was not crazy about it. It was too heavy and cheesy for a side dish. Add some chicken and rice or potatoes, mix it up and I think it would be a great main dish.


11 Ratings

Jul 15, 2014

Very good. In place of the Kraft Cheese I used 2 oz of low fat cream cheese (block style) and about 1 cup of shredded Mexican style cheese.

Oct 06, 2014

This is wonderful I used ranch dressing instead of the other dressing. I love of It my first time using zucchini.

Aug 26, 2014

I loved this dish once I removed the bacon pieces from mine. I only gave it 4 stars because I personally did not like the addition of the bacon on top so as the recipe is stated I am not at a full 5 stars. When I made the dish I thought the bacon was going to be the ingredient that set this over the top, but I am not sure if my bacon was way too salty and my corn was so sweet I just did not like the combo. I scrapped all the bacon off mine, but my husband said he loved as it was. I will be making this again and like the another review said they did not have the Kraft cheese so I followed their recommendation with the 2 oz of cream cheese and cheddar cheese, but I added a little taco seasoning to mine so it had the "mexican" flavor.

Jul 06, 2014

Surprisingly delicious! I used yogurt instead of sour cream, and frozen corn- still got raving reviews.

Jan 23, 2015

Gosh I hate to review a recipe I only made halfway but just getting the corn, onions & zucchini sautéed smelled SO good we decided to cut the calories and quit right there. Seasoned with a little Italian seasoning. Will probAly do the cheesey version for guests someday!

Jun 28, 2014

I made this recipe and it was delicious. The only thing I messed up on was covering the pit while it was eating because it added access amount of water. Other than that it was great!


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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