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Zucchini Corn Cotija Salad

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  • 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.
by Ericka Sanchez
Updated Sep 28, 2015
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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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