Mexican Street Corn and Zucchini

Mexican Street Corn and Zucchini

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

An easy summery salad with corn and zucchini in Mexican street corn flavours!

Print Recipe

ingredients

• 2 tablespoons butter
• 4 cups corn (fresh or frozen)
• 2 zucchini, sliced
• 1 jalapeno, seeded and finely diced
• 4 green onions, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• 3 tablespoons mayonnaise
• 1/4 cup cotija (or feta), crumbled
• cayenne, salt and pepper to taste

directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn and zucchini, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, cook for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Option: Add 1/4 cup parmesan cheese, grated.

Nutrition Facts: Calories 201, Fat 18g (Saturated 6g, Trans 0), Cholesterol 26mg, Sodium 200mg, Carbs 32g (Fiber 4g, Sugars 12g), Protein 7g

Nutrition by: