Sautéed Corn and Zucchini With Cotija and Cilantro
This fresh and seasonal side dish pairs perfectly with Mexican cuisine. This is a template recipe–you can swap ingredients in and out as you please.
- Serves: 6 persons
- 2tablespoons unsalted butter
- 4cups corn kernels, fresh or frozen
- 1 ½cups diced zucchini
- 1clove garlic, minced
- ½teaspoon minced fresh oregano
- ½cup crumbed Cotija cheese
- Small handful fresh cilantro
- leaves (optional)
Step 1In a large skillet , melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic and oregano. Season with salt and pepper and sauté for about 6 minutes until the vegetables are crisp-tender.
Step 2Serve hot, topped with the Cotija cheese and the fresh cilantro leaves, if desired. Also be sure to try this Mexican grilled corn . Ears of corn are first grilled up, then slathered with a spicy, creamy cheese mayonnaise mixture, and sprinkled with a bit more cheese. When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like chili rubbed flank steak with corn and summer corn, tomato and bacon salad . Other great Mexican dishes for your family include quesadillas , and this sautéed corn and zucchini with Cotija and cilantro would be a fantastic topping on them. Also try this chorizo avocado rice bowl for a quick and easy meal that is filling. Spicy guacamole makes a great dip with chips or vegetables, or use it to top other dishes, like this breakfast burrito to start your day.