Mexican Corn & Zucchini

It’s August, summer produce is at its peak—and the veggie most in abundance is zucchini!

Since I garden, I usually have plenty of zucchini to use and to share. As a result, I’m always searching for new recipes to put this profusion to good use. My standard zucchini recipe is to sauté it with caramelized onions and garlic, then top it all with Parmesan cheese. While that’s definitely delicious, a little variety helps keep everyone enthusiastic.

At the same time, we love to eat Mexican food. While rice and beans are great, most Mexican menus are very short in the veggie department. We all need to eat more veggies.

This recipe for sautéed corn and zucchini solves both problems. It uses up plenty of squash, and pairs beautifully with enchiladas and other Mexican main dishes.

Mexican Corn & Zucchini

3 Tbsp. olive oil
½ medium-sized onion, chopped
1 red bell pepper, seeds removed, and chopped into bite-sized pieces
1 or 2 zucchini, quartered the long way, then cut into bite-sized pieces
2 C frozen corn
Salt & pepper
Taco sauce, Tabasco, cayenne, salsa, or some other source of heat, to taste
Chopped cilantro, optional

In a large heavy skillet, sauté the onion in the olive oil until it softens and begins to brown. Add the pepper and zucchini and cook over fairly high heat, stirring and otherwise keeping it moving so it doesn’t burn, until almost done. Add the corn and continue stirring until everything is hot and starting to brown slightly.

Season the skillet contents with salt and pepper to taste, then carefully up the spiciness of the dish to meet your preferences. Sprinkle with cilantro right before serving. Serves two veggie lovers or four normal people.

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