Sautéed Chayote and Corn with Epazote and Cotija

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with lime wedges on the side to squeeze over for a bright finish.

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.

Related recipes