zucchini corn and tomatoes with cotija and cilantro
We love zucchini, and this is a recipe I make often because zucchini is readily available year-round. This dish goes with just about anything, but we love it with grilled meats.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 red onion, chopped
- 1 - 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 1/2 cups frozen corn, thawed
- 1 - 2 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 1 cup cherry or grape tomatoes, halved
- 1 teaspoon ground cumin
- salt and pepper
- 2 - 3 tablespoons cilantro, chopped
- 1 - 2 tablespoons fresh squeezed lime juice
- Cotija cheese, to taste
How To Make zucchini corn and tomatoes with cotija and cilantro
-
Step 1In a cast iron skillet, saute onion, jalapeno, and garlic. Be careful that garlic doesn't burn. Saute until tender.
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Step 2Add corn, zucchini, and bell pepper. Sprinkle with the cumin, salt, and pepper. Cook until veggies have softened. Add cherry tomatoes and just heat through.
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Step 3Remove the pan from the heat and add the lime juice and cilantro. Add additional salt and pepper if needed. Finish the dish with a sprinkling of Cotija cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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