3/4 c. cream or half & half
1 (10 oz.) pkg. frozen corn, thawed
1 med. zucchini, chopped
1 tbsp. chopped parsley
1 (12 oz.) jar Las Palmas chili salsa

Bring cream to boil in skillet. Add corn and simmer over medium heat until most of liquid is absorbed, about 8 minutes. Stir in zucchini and parsley. Simmer 2 to 3 minutes. Transfer to serving dish. Spoon 1/4 cup salsa in center of mixture. Serve with additional salsa. Serves 6.