Grilled Corn and Zucchini Burritos with Creamy Queso Blanco and Guacamole

These loaded burritos are packed with charred corn, tender spiced zucchini, fluffy lime rice, creamy guacamole, fresh pico de gallo and a warm queso blanco sauce. Every bite is a burst of flavor and texture.

Perfect for a weeknight dinner, this recipe comes together quickly and is sure to satisfy your burrito cravings. Serve with extra lime wedges for a bright finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain and rinse the corn. Trim the zucchini, quarter it lengthwise, then slice crosswise into ½-inch-thick quarter moons. Dice the tomato into ½-inch pieces. Trim and thinly slice the scallions, separating whites from greens. Zest and quarter the lime.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, in a small bowl, mix the sour cream and guacamole; season with salt and pepper.
3. Pat the corn dry with paper towels, removing as much moisture as possible. Heat a large dry nonstick pan over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, 3-5 minutes (cover if corn pops). Add a drizzle of oil, the zucchini, Southwest Spice Blend, salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. If dry, add a splash of water. Remove from heat.
4. While veggies cook, in a medium bowl, combine the tomato, scallion whites, juice from one lime wedge (two wedges for 4 servings) and a pinch of lime zest (¼ tsp for 4). Season with salt and pepper. Set aside. In another medium microwave-safe bowl, combine the queso blanco and 2 tablespoons water (4 tablespoons for 4). Cover with plastic wrap and microwave until warmed, 30-45 seconds.
5. Fluff the rice with a fork; stir in scallion greens and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. Lay tortillas on a clean surface. Place half the rice in a line on the bottom third of each tortilla. Top with as much veggies, guacamole, pico de gallo and queso as desired. Fold the bottom side over the filling, then fold in the sides and roll up tightly to form burritos.
6. Halve burritos diagonally. Divide burritos, remaining rice and any extra veggies among plates. Serve with remaining guacamole, pico de gallo, queso and lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before charring to remove excess moisture.

How do I make this recipe vegan?

Use vegan sour cream and queso blanco alternatives and ensure the tortillas are vegan-friendly.

Can I prepare the components ahead of time?

Yes, cook the rice and veggies in advance and prepare the pico de gallo and guacamole mixture. Assemble just before serving.