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1 Comment Last month I made my very first recipe with chayote, and I was so pleasantly surprised that I immediately wanted to make another one. The first recipe I tried was simple; sauteed chayote with bacon. Besides… one recipe is never enough, right? After a bit of searching, I came across this delicious Mexican chayote dish with corn, beans, and a wonderfully creamy sauce.
Tip from Simone
Chayote is surprisingly delicious in this simple Mexican chayote recipe. It keeps its texture and slight crunch, and combined with the cream, cheese, and corn it becomes seriously comforting and flavorful. Want to try a different vegetable for a change? Then chayote is definitely worth adding to your shopping list!
You can also swap the chayote for zucchini if you prefer.
Recipe Ingredients
- Chayote – if you’re unfamiliar with chayote, it’s a mild green squash that works beautifully in creamy dishes. You can substitute zucchini if needed.
- Cooking cream – heavy cream, light cream, or a plant-based alternative all work well here.
- Adzuki beans – I happened to have these on hand, but black beans or kidney beans are great substitutes too. You can also leave the beans out entirely.
- Shredded cheese – I love using aged Gouda for extra flavor, but mild cheddar or Monterey Jack would also work nicely.
I served this dish with cooked rice, but cauliflower rice is a great low-carb option too.
How To Make Mexican Chayote
Step 1 – Prep your ingredients
Before you start cooking, make sure everything is ready to go. Dice the onion, mince the garlic, drain the corn and beans, and start cooking the rice according to the package instructions.
Step 2 – Prepare the Chayote
Peel the chayote, remove the pit in the center, and cut it into cubes. Chayote is easy to peel, and with younger ones you can even eat the skin if you want.
For this recipe, I precook the chayote for about 10 minutes until just tender.
Step 3 – Cook the Chayote
Once the chayote is cooked, sauté the onion and garlic in a large skillet. Add the chayote and cook for another minute or two.
Pour in the cream and let everything simmer until the sauce thickens slightly. Lower the heat and gradually add the shredded cheese, stirring until melted and creamy.
Step 4 – Serve
Serve the creamy chayote with cooked rice, corn, beans, and fresh cilantro. And if you’re anything like me, feel free to add a little extra shredded cheese on top. Always a good idea.
FAQ Mexican Chayote
Yes, that works best. Boil the chayote for about 8–10 minutes until tender but still firm. Then finish cooking it in the sauce.
Traditionally, Chayote con Crema is made with Mexican crema, but that can be hard to find outside Mexico. I used cooking cream here, but sour cream or crème fraîche are excellent substitutes. You can add a splash of milk if you want a thinner consistency similar to crema.
In Mexico, queso fresco is commonly used, but you can also try:
- Shredded mozzarella for extra creaminess
- Aged Gouda (my personal favorite)
- Feta cheese for a saltier touch
It’s delicious with rice, beans, or even as a filling for tortillas. If using it as a filling, you may want to thicken the sauce slightly with a bit of cornstarch.
Creamy Mexican Chayote with Cheese and Corn
Ingredients
- 2 chayotes peeled, cleaned, and diced
- 100 grams rice uncooked
- 1 red onion finely diced
- 2 garlic cloves minced
- 1 tbsp oil
- 150 ml heavy cream or cooking cream
- 150 grams corn drained, from a can
- 50 grams shredded cheese
- Salt and black pepper to taste
- 100 grams adzuki beans optional
- Fresh cilantro for serving
Instructions
- Bring a pot of water to a boil and cook the diced chayote for about 10 minutes until tender. Drain well. Cook the rice according to the package instructions.2 chayotes, 100 grams rice
- Heat the oil in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook briefly.1 red onion, 1 tbsp oil, 2 garlic cloves
- Add the cooked chayote to the skillet and cook for another minute. Pour in the cream.150 ml heavy cream
- Add the corn and heat through. Gradually stir in the shredded cheese, allowing it to melt slowly into the sauce. Keep the heat low so the sauce stays smooth.150 grams corn, 50 grams shredded cheese
- Season with salt and pepper.Salt and black pepper
- Serve with the cooked rice, fresh cilantro, and optional beans.100 grams adzuki beans, Fresh cilantro
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
It might just be my new favorite vegetable! Chayote in this Mexican style dish is just the best!