Smoky Mole Vegetables with Charred Corn
A vibrant vegetarian dish where toasted spices and roasted corn create an authentic mole-inspired depth without meat. This mexican-inspired vegetarian ready in about 38 minutes pairs fresh or frozen corn kernels, dried ancho chiles, husked and rinsed tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, sliced into 1/4-inch rounds zucchini
- 2 medium, sliced into 1/4-inch rounds yellow squash
- 1 cup, fresh or frozen corn kernels
- 2 dried ancho chiles
- 3, husked and rinsed tomatillos
- 1/4 cup, toasted almonds
- 1/2 cinnamon stick
- 1 tsp sesame oil
- 1/2 cup vegetable broth
- 1/2 tsp cumin seeds
Instructions
- Step 1: Toast dried ancho chiles in a dry skillet over medium heat for 1 minute per side until fragrant, then remove stems and seeds. Simmer tomatillos, toasted almonds, and 1/2 cinnamon stick in 1/2 cup vegetable broth for 5 minutes until tender.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high. Add corn kernels and cook 4 minutes until charred in spots, then stir in zucchini and yellow squash slices. Cook 6 minutes, turning occasionally, until squash is tender but still holds shape.
- Step 3: Blend tomatillo mixture with 1/2 cup broth, 1/4 cup water, and 1/2 tsp cumin seeds until smooth. Pour over vegetables in skillet and simmer for 8 minutes until sauce thickens and coats vegetables.
- Step 4: Remove cinnamon stick, taste, and adjust seasoning with salt and black pepper. Serve immediately with extra toasted almonds sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Mole Vegetables with Charred Corn take to make?
Total time is about 38 minutes (20 min prep + 18 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 Smoky Mole Vegetables with Charred Corn?
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 fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Smoky Mole Vegetables with Charred Corn?
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 Smoky Mole Vegetables with Charred Corn 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 Smoky Mole Vegetables with Charred Corn?
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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
