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Zucchini, corn, onion and Poblano peppers make the tastiest side!

The Perfect Vegetable Recipe for Mexican Food

This recipe is pure perfection when served over nachos, rolled in enchiladas, used in a Mexican lasagna, in Mexican tacos, or simply served as a side vegetable!
4.33 from 28 votes
Prep Time 8 mins
Cook Time 10 mins
Course dinner
Cuisine Mexican
Servings 6 servings (for full meal) or 10-12 sides
Calories 125 kcal


  • 6 cups chopped zucchini
  • 2 cups chopped onion
  • 1 1/2 cup frozen yellow corn or cut off the cob
  • 1 1/2 cup poblano peppers
  • 1.5 T taco seasoning mix see StyleBlueprint's homemade taco seasoning mix
  • Salt to taste
  • 2 T olive oil


  • Heat oil in a sauce pan over medium high heat until hot
  • Add onions and cook for 2 minutes
  • Add peppers and cook an additional minute
  • Add zucchini and corn and cook for 5 minutes, covered.
  • Add taco seasoning mix and salt to taste
  • Cook 1 more minute.


Calories: 125kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 140mgPotassium: 523mgFiber: 4gSugar: 8gVitamin A: 463IUVitamin C: 57mgCalcium: 36mgIron: 1mg
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