Roasted Vegetable and Peruvian Corn Stir Fry

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant stir fry featuring roasted seasonal vegetables with sweet Peruvian corn kernels and a tangy lime-cilantro dressing. This Latin American recipe (vegetarian), ready in about 35 minutes, pairs Peruvian corn kernels or fresh corn, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Peruvian corn kernels or fresh corn
• 1 medium, sliced into half-moons zucchini
• 1 large, sliced red bell pepper
• 1 medium, sliced red onion
• 4 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp lime juice
• 1/4 cup chopped cilantro leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium sliced zucchini, 1 large sliced red bell pepper, and 1 medium sliced red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Roast for 20 minutes until vegetables are tender and edges caramelize.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 cups Peruvian corn kernels; sauté for 4-5 minutes until corn is lightly browned and fragrant.
3. Step 3: Add the roasted vegetables to the skillet and stir to combine, cooking for another 2 minutes to blend flavors.
4. Step 4: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro leaves for a bright finish. Adjust seasoning with additional salt and pepper if needed. Serve warm as a side or light main dish.