Sautéed Chayote and Corn with Epazote and Cotija
Tender chayote squash and sweet corn kernels sautéed with fragrant epazote leaves, finished with crumbled cotija cheese for a classic Mexican side dish. This mexican-inspired vegetarian ready in about 25 minutes pairs (from about 3 ears) fresh corn kernels, chopped epazote leaves, vegetable oil 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 medium, peeled and diced into 1/2-inch cubes chayote squash
- 1 1/2 cups (from about 3 ears) fresh corn kernels
- 1/4 cup chopped epazote leaves
- 2 tbsp vegetable oil
- 2 minced garlic cloves
- 1/3 cup crumbled cotija cheese
- to taste salt
- to taste black pepper
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 2 medium peeled and diced chayote squash cubes and 1 1/2 cups fresh corn kernels to the skillet. Cook for 8-10 minutes, stirring occasionally, until the chayote becomes tender and the corn is slightly caramelized.
- Step 3: Stir in 1/4 cup chopped epazote leaves, cooking for another 2 minutes until the herb releases its aroma and blends with the vegetables.
- Step 4: Season with salt and black pepper to taste. Remove from heat and sprinkle 1/3 cup crumbled cotija cheese over the sautéed mixture.
- Step 5: Serve immediately with lime wedges on the side to squeeze over for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chayote and Corn with Epazote and Cotija take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chayote and Corn with Epazote and Cotija?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped epazote leaves from drying out.
Can I substitute ingredients in Sautéed Chayote and Corn with Epazote and Cotija?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chayote and Corn with Epazote and Cotija for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Chayote and Corn with Epazote and Cotija?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
