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Recipe - Mexican Buttered Corn and Zucchini

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Corn is such an integral part of Mexican cuisine and there is nothing like spicy fresh corn off the cobb, street food style.  Zucchini, in this recipe adds colour and nutrition to the dish whilst taking nothing away from the taste.  

 
Ingredients

Serves 4 as a side dish

• 3 corn cobbs, Kernels cut off cobb
• 1 Tbsp. butter or margarine
• 1 small zucchini, grated
• 1/2 Tsp lemon pepper seasoning
• 1/2 Tsp. smokey paprika
• 1/4 Tsp. ground Chili (Optional or to your taste)
• 1/4 Tsp. salt to taste
• Optional garnish coriander leaves

 
Method

• Sauté the corn kernels in a pan with the butter until almost cooked.
• Add the grated zucchini and stir through until just cooked.
• Add the spices and salt and serve hot with coriander garnish.

 
About the Recipe

• This recipe is suitable for vegetarians. It can be modified for vegans by replacing the butter with a vegan margarine.
• It is worth using fresh corn for this recipe, canned or frozen is a poor substitute.

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