Looking for a healthy side dish for taco night? Well, look no further! This zesty Mexican-inspired vegetarian side dish is one of my favorite ways to spice up veggies and pairs perfectly with tacos.
Dice all vegetables evenly, keeping the onion, garlic, and jalapeños separated.
If using fresh - remove corn from the cob.
Heat 2-3 tablespoons of olive or avocado oil over medium heat.
Add the onion to the skillet and sauté until softened, approximately 5 minutes. Once the onion is soft and translucent, add garlic and cook for another 30 seconds.
Add bell peppers, zucchini, and squash and sauté until softened approximately 5 minutes.
Add jalapeños and corn to the mixture and sauté for an additional 5 minutes, until corn is fully warmed through.
Add tomatoes, salt, and pepper and cook for another 2 minutes, mixing the veggies to fully blend and season.
Crumble in queso fresco, and stir to incorporate into the vegetable mixture.
Remove from heat and cover to allow the cheese to soften.
Garnish with fresh cilantro and/ or green onion.
Video
Notes
You can adjust the spice level of the dish by using more or less jalapeno or swapping the jalapeno for canned green chilisI prefer fresh corn to have texture and a sweet pop, so I cook it for far less time. If you are using frozen corn you can add it earlier in the cooking process.