---
title: Zucchini & Corn Queso Blanco Burritos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-and-corn-queso-blanco-burritos-6333353f846eedf2520c84a7
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Soy, Wheat]
tags: [Veggie, Mexican, Burritos]
rating: 4.5
rating_count: 764
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the queso sauce, which balanced the sweetness of corn and zucchini.
  - theme: Ease of prep
    text: Several found it easy to make, though some struggled with rolling the burritos due to thin tortillas.
image: "https://images.recipes.furrysalamander.com/zucchini-corn-queso-blanco-burritos.avif"
---
Wash and dry all produce. Drain and rinse @corn{10%oz}. Trim and quarter @zucchini{1%unit} lengthwise; slice crosswise into ½-inch-thick quarter moons. Dice @tomato{1%unit} into ½-inch pieces. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lime{1%unit}.

In a #small pot{}, combine @jasmine rice{½%cup}, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve. Meanwhile, in a #small bowl{}, combine @sour cream{2%tbsp} and @guacamole{2%tbsp}; season with salt and pepper.

Dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, dry, preferably nonstick, #large pan{} over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred ~{5%minutes}. Add a drizzle of @cooking oil{1%tbsp}, zucchini, @southwest spice blend{1%tsp}, salt, and pepper. Cook, stirring occasionally, until browned and softened ~{5%minutes}. If veggies seem dry, add a splash or two of water. Remove pan from heat.

While veggies cook, in a #medium bowl{}, combine tomato, scallion whites, juice from one lime wedge, and a pinch of lime zest. Season with salt and pepper. Set aside. Combine @queso blanco{2%oz} and 2 tbsp water in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through ~{45%seconds}.

Fluff rice with a fork; stir in scallion greens and juice from one lime wedge. Season with salt and pepper to taste. Lay @flour tortillas{4%unit} on a clean work surface. Add half the rice in a line on the bottom third of tortillas. Top with as much veggies, guacamole, pico de gallo, and queso as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.

Halve burritos on a diagonal. Divide burritos, remaining rice, and any remaining veggies between plates. Serve with any remaining guacamole, pico de gallo, queso, and lime wedges on the side.