Mexican corn salad, called esquites, is a colorful side dish that’s quick and easy to make.

Yield: 4-6 servings

Time: 30 minutes


  • large frying pan with lid
  • wooden spon


  • 2 T olive oil
  • 1 medium onion, diced
  • 1 red pepper, seeded and diced
  • 1 jalapeño, seeded and minced (optional)
  • 1½ pounds zucchini (about 4 medium), diced
  • 1½ c corn, preferably fresh from the cob
  • ¾ c vegetable stock
  • salt
  • 2 T cashew cream
  • 2 T cilantro or parsley, minced


Heat the oil over medium heat. Add onion, red pepper, and jalapeño, and sauté for about 6 minutes, until softened.

Add zucchini, increase heat to medium-high, and sauté about 7 minutes, until golden.

Stir in corn, stock, and salt, and bring to a boil. Cover, lower heat, and simmer for 5 minutes.

Add cream and herbs and simmer another 2 minutes, until thickened.

Serve hot.


Vegetables Every Day, by Jack BishopAdapted from the recipe for “Zucchini, corn, and red pepper sauté” in Vegetables Every Day, by Jack Bishop – read my review.

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Abbreviations  |  Conversions  |  Cooking tips

Esquites - Mexican corn salad