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Zucchini & Corn Elote Skillet

This Zucchini & Corn Elote Skillet is bursting with fresh summer flavors and ready in under 30 minutes—a perfect quick and vibrant side or light main dish!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Quick, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis diced
  • 1 cup corn kernels fresh or frozen
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1/2 cup queso fresco crumbled
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced

Instructions

Step 1: Prepare the Vegetables

  • Start by washing and dicing your zucchinis into bite-sized pieces. Dice the onion finely and mince the garlic cloves. If you’re using fresh corn, remove the kernels from the cob. If frozen, no need to thaw—just measure out one cup.

Step 2: Sauté Aromatics

  • Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes or until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds to a minute, just until fragrant but not browned.

Step 3: Cook the Zucchini and Corn

  • Add the diced zucchini and corn kernels to the skillet. Stir well to combine with the aromatics. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still holds its shape and the corn is heated through.

Step 4: Season the Skillet

  • Sprinkle the chili powder, cumin, salt, and pepper over the vegetables. Mix thoroughly so the spices coat every bite. Cook for another 1-2 minutes to let the flavors meld together.

Step 5: Finish with Queso Fresco, Cilantro & Lime

  • Remove the skillet from heat and immediately sprinkle the crumbled queso fresco on top. The residual heat will gently soften the cheese without melting it completely. Add the fresh chopped cilantro and drizzle with the juice of one lime. Give everything a gentle stir to combine.

Step 6: Serve and Enjoy

  • Serve the Zucchini & Corn Elote Skillet warm as a side dish or a light main. It pairs beautifully with grilled meats, tacos, or even over a bed of rice. The flavors are fresh, bright, and absolutely crave-worthy.

Equipment

  • Large Skillet

Notes

  • Use fresh corn when in season for the sweetest flavor, but frozen corn works great year-round.
  • Don’t overcook the zucchini; it should be tender but still have a slight crunch for the best texture.
  • Adjust chili powder to your spice preference or add cayenne for extra heat.
  • For a richer dish, drizzle melted butter or cream before adding queso fresco.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to preserve texture.