Mexican Veggie Medley + Friday Randoms
What a perfect time of year: the end of summer, the beginning of school, the beginning of (slightly) cooler weather, and of course fall decor. Gotta love it! I also love this time of year because of the delicious summer vegetables available at Farmer’s Markets and in the grocery stores. Completely perfect tomatoes + summer squash + succulent corn-off-the-cob make for the ultimate end of summer vegetable medley.
What’s not to love here: deep Mexican spices + cool cotija cheese + zippy cilantro + delectable summer veggies.
And all for just 110 calories per serving (4 hearty servings from this recipe).
BUT! Before I get into this delicious side dish… a few randoms for this perfect Friday.
I just put this little fella together to stay on our porch (hopefully) all fall. I got the planter for just $30 at Target – I’d been stalking him literally all season. As I was checking out, a very sweet woman in line gave me a tip to stuff the bottom with grocery bags, then pour on the soil and plant the flowers. It’s working well so far and is WAY cheaper than having to fill this whole bad boy with potting soil. I once read in a Southern Living magazine that when it comes to making a dramatic potted arrangement, you want: a thriller, a filler, and a spiller. In this case, my thriller + filler are the same plant, and the purple sweet potato vine are my spiller. Love the concept though!
If those cheeks ever go away, I’m going to protest by eating until they grow back onto my face. I can’t even handle.
My little J.J. Watt, y’all.
Except not really. The thought of him playing football makes me get mama rage already. Ain’t nobody hittin’ my baby.
He was still sleeping when I picked him up from school on Thursday. I had to take a picture of the absolute sweetness of this scene. It was kind of torturous to wake him up. I could’ve watched him sleep like that for at least 3 days.
Okay – back to veggies.
Here’s the easy peasy breakdown for this yumminess:
Wrap each corn cob in foil (no oil or S&P – just foil).
Throw ’em on a baking rack and roast at 400 for about 30 minutes. Remove and let cool.
I can’t remember the first place I saw this trick, but it became an instant game changer when it comes to cutting corn off the cob.
Getchya a bundt pan (okay, please tell me you read that like the lady from My Big Fat Greek Wedding).
Set the corn cob in the middle of the bundt [booooonttt] pan. Start cutting the cobs and let the little fellas fall straight into the well of the pan.
Whoever thought of this is a genius. It’s so much easier to cut + keep the kernels together than just doing it on a cutting board. Gotta love a good kitchen hack.
Next, getchyer summer veggies + chop ’em up. Just a rough chop will do, but make sure the pieces are as uniform as you can get them.
Throw everything into a biggo pot with some EVOO. Sprinkle with seasoning + sauté over medium-high heat for a bit.
Meanwhile, crumble up some cotija goodness.
Before you know it, your easy-peasy, Mexican-y, healthy side dish is done.
Throw on that cheese + some cilantro.
Pair this with your next taco night or make it all into a huge taco bowl with some beans + grilled chicken. Nom Nom.
Mexican Veggie Medley
3 corn cobs, husks removed
1/4 tsp. ground oregano
1/2 tbs. cumin
1/4 tsp. cayenne
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 tbs. EVOO
1 yellow summer squash, chopped
1 zucchini squash, chopped
4 garlic cloves, minced or pressed
3 Roma tomatoes, cores removed, chopped
1 oz. cotija cheese, crumbled
2 tbs. cilantro leaves, chopped
Preheat oven to 400.
Wrap corn in foil and place directly on a rack in the middle of the oven. Bake at 400 for 30 minutes, or until kernels are cooked. Once cool enough to handle, cut kernels from corn. The easiest way to do this is to place the corn cob vertically in the “hole” of a bundt pan. Cut the corn off the cob and let the kernels fall into the well of the pan.
Meanwhile, mix together all the spices (oregano through pepper) in a small bowl. Set aside.
Melt EVOO in skillet over medium-high heat. Add the squash, garlic, tomatoes, and reserved cooked corn. Sprinkle with spices and stir to combine. Cook just until squashes are al dente (about 10 minutes).
Remove to a serving platter and garnish with cotija cheese and cilantro.
I hope you’ve enjoyed this Mexican Veggie Medley + Friday Randoms post. If you did, check out these other similar ones.