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–+ servings

Savor Every Bite of Mexican Zucchini and Corn Delight

This Mexican Zucchini and Corn recipe brings vibrant flavors and nutritious ingredients together for an easy weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Base
  • 2 medium Zucchini use medium-sized for optimal tenderness
  • 1 cup Corn fresh or frozen
  • 1 medium Onion finely chopped
For the Seasoning
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Salt season to your preference
For the Garnish
  • 1/4 cup Cilantro fresh chopped
  • 1 medium Lime for juice

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Gather the ingredients: rinse and slice the zucchini into rounds, chop the onion, and thaw frozen corn if needed.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in minced garlic and sauté for 1 minute. Add sliced zucchini and cook for about 5-7 minutes until tender.
  4. Add corn and cook for about 5 minutes until heated through.
  5. Sprinkle cumin and salt, stir well, and cook for an additional 2-3 minutes.
  6. Remove from heat, garnish with lime juice and cilantro, and serve warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 45mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge; can be frozen for up to 2 months.

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