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Zucchini Corn Cotija Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 4

Ingredients

1
tablespoon olive oil
1/4
cup yellow onion, chopped
2
cups Italian zucchini, chopped
2
cups canned corn, drained and rinsed
10
oz Cotija cheese, crumbled
1
lime, juiced
Salt, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Add 1 chopped Serrano chile for a spicy version.

Corn and zucchini is a flavor combination that takes me back to my childhood. Served as a side dish or a compliment to Spanish rice, this recipe makes a great Thanksgiving side everyone around the table will welcome with open arms. Make it extra cheesy for the kids with the addition of shredded melting cheese and crema.

Serve as a side dish to any protein dish.

Directions

  • 1 In a large skillet, heat oil over medium heat. Add onion and cook until translucent. Add zucchini and stir in corn. Reduce heat to medium-low and cook for 12 minutes, stirring frequently.
  • 2 Turn off heat, add Cotija cheese, lime juice, toss and season with salt. Serve and enjoy.

Corn and zucchini is a flavor combination that takes me back to my childhood. Served as a side dish or a compliment to Spanish rice, this recipe makes a great Thanksgiving side everyone around the table will welcome with open arms. Make it extra cheesy for the kids with the addition of shredded melting cheese and crema.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 28, 2015

Corn and zucchini is a flavor combination that takes me back to my childhood. Served as a side dish or a compliment to Spanish rice, this recipe makes a great Thanksgiving side everyone around the table will welcome with open arms. Make it extra cheesy for the kids with the addition of shredded melting cheese and crema.