This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Pumpkin with Corn on the Cob

Name: Pumpkin with Corn on the Cob
Prep time: 20 min
Yield: 7
Cuisine: Mexican
Ingredients: Spinach (chopped) (2 cups); Cream (1 cup); Pumpkin (7 pieces); Corn on the cob (fresh) (225 g); Garlic (2 cloves); Serrano chili pepper (1 piece); Oil (1 tablespoon); White onion (1/2 piece); Salt and pepper (1 teaspoon); Fresh cheese (1 cup); Tortillas (1/2 kg)

by Dana Peredo

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Zucchini and corn cooked with onion and cream until tender and creamy, topped with queso fresco. You can add serrano chili, garlic, and spinach for extra flavor and texture, and the dish can be served hot or used as a taco filling.

Servings: 7
Prep: 20 min
Difficulty: Medium
Category: Main course, Stews & casseroles
Cuisine: Mexican
Serve: Hot
Texture: Creamy, Soft / Tender, Chewy, Fluffy, Juicy, Chunky
Techniques: FrySimmerBraiseBoil
Meal: Lunch

Family meal
Kids
Party
Game day
Holiday
Quick weekday meal
Budget friendly

Tips

Try to cut the squash into pieces of similar size so they cook evenly. After adding the cream and cheese, keep the heat low and cook just until the cheese melts and the mixture is creamy.

Ingredients

Spinach (chopped) (2 cups)
No price yet
Cream (1 cup)
$19.45 MXN
Pumpkin (7 pieces)
≈ $45.14 MXN
Corn on the cob (fresh) (225 g)
No price yet
Garlic (2 cloves)
≈ $0.66 MXN
Serrano chili pepper (1 piece)
No price yet
Oil (1 tablespoon)
$0.81 MXN
White onion (1/2 piece)
≈ $1.53 MXN
$27.90 MXN/kg
Salt and pepper (1 teaspoon)
≈ $0.16 MXN
Fresh cheese (1 cup)
No price yet
Tortillas (1/2 kg)
$7.75 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $75.50 MXN

≈ $10.79 MXN per serving

7 of 11 ingredients

priced

64%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Frying pan
Wooden spoon
Knife
Cutting board

Steps

1. Wash and chop the ingredients5 min
First, we’ll wash the vegetables, then dice the squash and onion into small cubes. We’ll mince the 2 cloves of garlic, and for the serrano chili, we’ll remove the veins and seeds, trim off the stem, and slice it into thin strips.
2. Sauté the base3 min
In a skillet over medium heat with a little oil, sauté the white onion, minced garlic, and serrano chili, then add the kernels from the 2 ears of corn and sauté for 3 minutes.
3. Add the pumpkin and spinach2 min
Once the base is ready, scoop out the zucchini and mix everything well. Then add the 2 cups of chopped spinach and spread the ingredients evenly in the skillet.
4. Season the zucchini5 min
Now season the mixture with salt and pepper, stir, then cover the skillet and let it cook over medium heat for 5 minutes.
5. Add the cream2 min
After 5 minutes, uncover the skillet and add 1 cup of cream, then stir until everything is well combined and taste to see if the salt is to your liking.
6. Brown the cheese2 min
Finally, add the fresh cheese, stir, cover the skillet again, and let it simmer over low heat for 2 minutes or until the cheese melts.
7. Ready to serve
You’ve prepared zucchini with corn, ready to serve in tacos or however you like. Enjoy your meal!