Mexican Corn And Zucchini
A vibrant, flavorful Mexican-inspired vegetable dish featuring sweet corn, zucchini, and tomatoes, seasoned with cumin and spices—perfect for summer sides or light meals.
Ingredients
Instructions
- Cut the corn from the cobs or drain the canned corn.
- Cook and stir the chopped onion and garlic in margarine in a 10-inch skillet until the onion is tender.
- Stir in the corn, chopped tomatoes, sliced zucchini, salt, sugar, cumin, and pepper.
- Heat to boiling, then reduce the heat, cover, and simmer until the vegetables are tender, about 10 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh corn on the cob when in season, as it adds a sweet crunch. If you're looking to make this dish vegan, simply substitute margarine with olive oil or a plant-based butter. To enhance the dish, you can add diced bell peppers or jalapeños for a bit of heat. Incorporating spices like smoked paprika can also elevate the flavor profile.
Serving Suggestions
This Mexican Corn and Zucchini dish pairs beautifully with Barbara'S Spanish Rice for a hearty meal. Serve it alongside grilled chicken or fish for a complete dinner. For a light lunch, enjoy it with a side of chips and Best-Ever Salsa. Garnish with fresh cilantro or avocado to add a refreshing touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply transfer to a skillet over medium heat, adding a splash of water to prevent sticking, and cook until heated through. Alternatively, you can microwave it in a covered dish, stirring occasionally until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn And Zucchini contains roughly 305 calories, with 8g protein, 69g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (156% of the Daily Value), vitamin C (54% of the Daily Value), and iron (32% of the Daily Value), and a good source of protein. It also contributes 44g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh corn?
Yes, you can definitely use frozen corn! Just make sure to thaw it before adding it to the skillet. Frozen corn is a great time-saver and retains much of the sweetness and texture of fresh corn.
How can I make this dish spicier?
To add some heat, consider including diced jalapeños or a sprinkle of red pepper flakes when cooking the onions and garlic. You can also top the finished dish with a drizzle of hot sauce or serve it with a side of spicy salsa.
Can I add other vegetables to this recipe?
Absolutely! This recipe is quite versatile. You can add bell peppers, yellow squash, or even black beans for added protein. Just be sure to adjust cooking times as needed to ensure all vegetables are cooked to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).