Zucchini & Corn Elote Skillet

If you’re looking for a vibrant, flavorful dish that brings the best of summer produce right to your plate, the Zucchini & Corn Elote Skillet is exactly what you need. This recipe combines crisp zucchini and sweet corn kernels with classic Mexican-inspired spices and creamy queso fresco for a quick, satisfying meal or side dish. It’s packed with freshness and just the right amount of spice, making it perfect for weeknight dinners, potlucks, or even a light lunch. Plus, it’s super easy to whip up with simple ingredients you likely already have in your kitchen!

Why This Recipe Is a Must-Try

This Zucchini & Corn Elote Skillet is a celebration of fresh summer vegetables and bold flavors. The zucchini adds a tender crunch while the corn brings a natural sweetness that’s balanced beautifully by the smoky chili powder and earthy cumin. Adding queso fresco gives the dish a creamy, slightly salty finish that contrasts perfectly with the lime juice’s bright zing.

What makes this recipe stand out is its simplicity and versatility. You can make it in under 30 minutes with minimal prep, which is a huge win for busy days. It also pairs wonderfully with a variety of main dishes or can be served on its own for a light vegetarian option. If you love dishes like the Sweet Corn Zucchini Chowder Instant Pot, you’ll find this skillet equally delightful as a fresh, less soupy alternative.

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

How To Make Zucchini & Corn Elote Skillet

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.

Expert Tips

• Use fresh corn when in season for the sweetest, most vibrant flavor, but frozen works great year-round.
• Don’t overcook the zucchini; it should be tender but still have a slight crunch for the best texture.
• Adjust the chili powder based on your spice preference—add a pinch of cayenne if you want it spicier.
• For a richer flavor, try finishing with a drizzle of melted butter or a splash of cream before adding the queso fresco.
• Fresh cilantro is key to brighten the dish, but if you’re not a fan, fresh parsley can be a nice substitute.
• If you want to bulk this recipe up, try adding black beans or cooked quinoa for extra protein and fiber.
• Looking for a fun twist? Serve this skillet with Zucchini Corn Fritter Taco Shells for a playful, hand-held meal.

Variations and Customizations

• Make it Vegan: Substitute queso fresco with crumbled tofu or your favorite vegan cheese alternative.
• Add Protein: Toss in cooked chicken, shrimp, or black beans to make this a heartier meal.
• Spice it Up: Include diced jalapeños or a dash of hot sauce for a fiery kick.
• Different Cheese: Try cotija or feta as an alternative to queso fresco for a different flavor profile.
• Herb Variations: Swap cilantro for fresh mint or basil to give the dish a unique twist.
• Grilled Version: Grill the zucchini and corn before adding to the skillet to introduce smoky charred notes.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium-low heat to preserve the texture of the zucchini and corn. Avoid microwaving for long periods as it can make the veggies mushy. Leftover Zucchini & Corn Elote Skillet can also be enjoyed cold, tossed into a fresh salad, or wrapped in a tortilla for a quick lunch.

FAQ

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Just drain it well before adding to the skillet to avoid excess moisture, which can make the dish soggy.

Is it possible to make this recipe gluten-free?

Absolutely! All the ingredients in this Zucchini & Corn Elote Skillet are naturally gluten-free, making it safe for those with gluten sensitivities.

Can I prepare this dish ahead of time?

You can chop the vegetables and measure out spices ahead of time, but it’s best to cook the skillet fresh to maintain the zucchini’s texture and the brightness of the flavors.

What can I serve with this skillet?

This dish pairs wonderfully with grilled chicken, fish, or beef. It’s also great alongside rice, quinoa, or wrapped in tortillas for a delicious taco filling.

Conclusion

The Zucchini & Corn Elote Skillet is a simple yet flavor-packed dish that celebrates fresh summer ingredients in a way that’s quick and accessible for any home cook. Its combination of tender zucchini, sweet corn, warming spices, and creamy cheese makes it a crowd-pleaser that can stand alone or complement your favorite meals. Whether you’re cooking for yourself or feeding a family, this recipe is a brilliant way to bring bright, wholesome flavors to your table with minimal effort. Give it a try and enjoy a taste of summer all year round!

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