Mexican Corn Zucchini Dish
A vibrant Mexican-inspired dish featuring fresh zucchini, corn, tomatoes, and peppers, sautéed with spices and topped with cheese for a flavorful, colorful, and healthy meal.
Ingredients
- 1 lb. small zucchini, sliced thin ⓘ
- 4 to 5 medium ears of corn ⓘ
- 3/4 cup finely chopped onion ⓘ
- 1/3 cup chopped green pepper ⓘ
- 1 teaspoon salt ⓘ
- 3 medium tomatoes, peeled and coarsely chopped ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 1/2 cups diced stale bread cubes ⓘ
- 1/3 cup diced sharp cheese ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1/4 teaspoon sugar ⓘ
Instructions
- Slice the zucchini thinly and cut the kernels from the corn ears.
- Combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt, and pepper in a skillet.
- Cook, stirring gently over medium heat, for 10 to 12 minutes until the zucchini and corn are cooked.
Tips & Substitutions
For added flavor, try using fresh herbs like cilantro or oregano. If you don’t have zucchini, yellow squash can be a great substitute. Corn can be fresh, frozen, or canned; just ensure it’s drained well if using canned. For a heartier dish, consider adding cooked black beans or chickpeas. This dish also works well with a sprinkle of chili powder for a bit of heat.
Serving Suggestions
Serve this vibrant Mexican Corn Zucchini Dish as a side to grilled meats or alongside a fresh salad for a light meal. It pairs beautifully with South Of The Border Squash Casserole for a delightful vegetarian spread. For a complete dinner, consider serving it with warm tortillas or rice. A dollop of sour cream or avocado on top adds a creamy finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between, but be cautious not to overcook it, which could make the zucchini mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Zucchini Dish contains roughly 1141 calories, with 37g protein, 170g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (301% of the Daily Value), protein (75% of the Daily Value), and vitamin A (61% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1190mg per serving (52% of the Daily Value).
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 in this recipe?
Yes, frozen corn is a great alternative and can save you time. Just thaw it before adding to the skillet. It will cook just as well as fresh corn, maintaining the dish's flavor and texture.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce to the skillet along with the other ingredients. You can also top the dish with some sliced fresh jalapeños after cooking for an extra kick.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the cooking step and store it in the fridge for up to a day. Just cook it right before serving to ensure the vegetables remain fresh and vibrant.
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).