Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.

Kraft

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.

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  • Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.

  • Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

SIZE-WISE

Enjoy your favorite foods while keeping portion size in mind.

SHORTCUT

Prepare using 1 pkg. (16 oz.) frozen corn kernels.

Nutrition Facts

295 calories; protein 13.1g; carbohydrates 46.1g; fat 10.5g; cholesterol 24.3mg; sodium 182.4mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2013
I thought this recipe turned out very well. I DID read all the reviews and take that into consideration...some of the things I may have altered were...I used 1 med. size onion, not 1/2 cup, I added zucchini to the skillet after cooking corn/onion/jalapeño, I think that, in addition to the thin slices, made them so much more yummy. I also added a couple TBSP butter to the skillet, people said the dish lacked flavor, I didn't wanna risk it ;) I also added salt, pepper, dash of cayenne pepper, garlic powder & some celery seeds. These made for a VERY flavorful and yummy dish! I don't measure stuff...sorry :( but keep in mind, when seasoning a dish make sure to add enough to season ALL of the dish, not just the veggies on top! stir it all in really well and you'll have a delicious side dish that you WILL want to make again. I didn't use the "Touch of Philly" cheese as I couldn't find it, turned out fine. Enjoy! Read More
(13)

Most helpful critical review

Rating: 3 stars
11/20/2013
Didn't seem to have much flavor. I added salt pepper and sage and it still seemed fairly bland. Ok to eat once but I probably won't make it again without making some adjustments to the recipe. Read More
(1)
33 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/31/2013
I thought this recipe turned out very well. I DID read all the reviews and take that into consideration...some of the things I may have altered were...I used 1 med. size onion, not 1/2 cup, I added zucchini to the skillet after cooking corn/onion/jalapeño, I think that, in addition to the thin slices, made them so much more yummy. I also added a couple TBSP butter to the skillet, people said the dish lacked flavor, I didn't wanna risk it ;) I also added salt, pepper, dash of cayenne pepper, garlic powder & some celery seeds. These made for a VERY flavorful and yummy dish! I don't measure stuff...sorry :( but keep in mind, when seasoning a dish make sure to add enough to season ALL of the dish, not just the veggies on top! stir it all in really well and you'll have a delicious side dish that you WILL want to make again. I didn't use the "Touch of Philly" cheese as I couldn't find it, turned out fine. Enjoy! Read More
(13)
Rating: 5 stars
11/07/2013
Made with frozen corn. Was great Read More
(6)
Rating: 5 stars
11/18/2013
I too used frozen corn, and without having the special Kraft cheese on hand, I subbed 2/3 cup shredded cheddar cheese and 1 ounce Philly cheese (in small dabs on top.) I especially liked that cream cheese flavor punch! Read More
(6)
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Rating: 5 stars
11/21/2013
This was good. I used frozen corn. I recommend putting the zucchini in with the corn though unless you like really crunchy zucchini. I agree it was a bit bland also. I put a little garlic powder salt & pepper in it. I'd give it 4 stars because I put my zucchini in with the corn & I still had to cook it longer than stated. But this is going on rotation for being simple to cook up & is yummy comfort food. 5 stars. Read More
(2)
Rating: 5 stars
10/17/2018
So easy to make! Substituted jalapeños w diced green chilies (a little milder for a 2 year old), I also included & topped w Progressive Garlic & Herb bread crumbs. Added a little extra flavor. Read More
(2)
Rating: 5 stars
08/20/2015
FABULOUS!! I made this pretty much the way it was written but did cook the zucchini with the corn. Didn't have cheddar cheese so used Italian blend and it was great. My husband just raved about it and now it will be our staple when we have zuchin I coming out of our ears. Read More
(2)
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Rating: 5 stars
11/16/2013
This was easy and very tasty. Will make it again. Used frozen corn. Prepared entire dish in cast iron skillet. Read More
(2)
Rating: 5 stars
08/24/2017
This was delicious! A great way to use zucchini and sweet corn! The only changes I made were salting the zucchini and letting it rest for awhile to remove some of the moisture, then rinse it off. I also only had sharp cheddar and cream cheese, and I added some garlic powder, lots of S&P and I added buttered italian bread crumbs on top. I will make this again and again. Read More
(2)
Rating: 5 stars
07/21/2014
This was a delicious recipe! I used fresh corn off the cob from the farmer's market and zucchini from my garden. I too added salt and pepper to spice it up. Read More
(1)
Rating: 3 stars
11/20/2013
Didn't seem to have much flavor. I added salt pepper and sage and it still seemed fairly bland. Ok to eat once but I probably won't make it again without making some adjustments to the recipe. Read More
(1)
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