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Zucchini Corn Cotija Salad

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Zucchini Corn Cotija Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 4
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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.

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

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.

Expert Tips

  • tip 1
    Add 1 chopped Serrano chile for a spicy version.
  • tip 2
    Serve as a side dish to any protein dish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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