Creamy Mexican Chayote with Cheese and Corn

Looking for a new vegetable to try? This creamy Mexican chayote recipe is an easy and comforting dinner packed with corn, beans, melted cheese, and plenty of flavor. Chayote has a lovely mild taste and stays slightly crisp, making it perfect in this creamy sauce. And the best part? Dinner is on the table in just 20 minutes!

Course Main

Cuisine Mexican

Keyword chayote

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 763

Author Simone

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

Storing: You can store the Mexican chayote for 2-3 days in the fridge in an airtight container.

Freezing is also an option, although the cream might split. I have not tried freezing it myself.

Replacements: Cannot find chayote? You can make the same recipe using zucchini instead.

Nutrition