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Mexican Corn & Zucchini Pasta

Treviso and Rainbow Chard Sauté


  • Green Zucchini (2 Pcs)

  • Yellow Zucchini (2 Pcs)

  • Sweet Corn Kernels (2 cups)

  • Olive Oil (1/2 tbsp)

  • Vegan Mayo (2 tbsp)

  • Lemon, juiced (1 pc)

  • Vegan Queso Cheese (2-3 tbsp)

  • Honey Mustard Sauce (1 tbsp)

  • Chili Powder, (1/8 tbsp)

  • Fresh Cilantro, chopped (2 tbsp)

  • Salt, to taste

  • Black Pepper, ground, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Spiralize the green & yellow zucchini and heat briefly in skillet with a little olive oil and lemon juice, set aside while preparing corn.

  2. Coat the corn kernels with olive oil and salt and pepper. Heat briefly in a skillet with honey mustard sauce on medium heat for about 3-5 constantly tossing and turning.

  3. Allow the corn to cool for about 2-3 minutes. Add the vegan mayo, lemon juice, vegan queso, chili powder and cilantro. Stir to combine and then toss the corn in it.

  4. Spoon the corn on top of the zoodles.

  5. Top with additional vegan queso and cilantro if desired and serve.

Order your Tall Tree organic produce by email, phone or here.

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