Chayote, chili and corn

Chayote squash is part of the gourd family.  According to wikipedia it is also known as christophene, vegetable pear, mirliton, choko, citrayota, chow chow, cho cho, sayote, and pear squash and is originally from mesoamerica.

I stumbled across mine rather suddenly.  I walked by it in a pile of acorn squash, butternut squash and pumpkins. I knew nothing about it but quickly discovered that it features relatively prominently in Mexican cooking.  That’s probably because on it’s own, it’s rather bland. Pairing it with strong tasting flavors really works well.

My Complete Mexican South American & Caribbean Cookbook has many recipes using chayote so I’m making a recipe based on that.

Some recipes I found of it online.

I decided to make a chayote with corn and chile from the earlier mentioned cookbook.  However that recipe is vegetarian, so I modified it a little.

Chayote, chili and corn

Recipe: Chayote with Corn and Chilies

Summary: Adapted from: Complete Mexican South American & Caribbean Cookbook


  • 3 fresh jalapeno chilies, dry roasted
  • 2 whole chayotes
  • 1 whole onion, chopped
  • 3 garlic cloves, minced
  • 1 can corn kernels, drained
  • salt to taste


  1. Dry roast jalapeno chilies, allow to cool for 20 minutes
  2. Peel the chayotes, cut in half, remove seed and cut into cubes.
  3. Add chayotes, onions, garlic, and corn to frying pan. Fry for 10 minutes stirring occasionally.
  4. Slice jalapeno flesh into strips (or dice). Add to chayote mixture.
  5. Serve with salt to taste

Preparation time: 40 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 4

Chayote, chili and corn

Peel and slice the chayote into chunks. Dice onions.

Chayote, chili and corn

Place ingredients in the frying pan.

Chayote, chili and corn

Fry for about 10 minutes.

Chayote, chili and corn

It’s a nice little side dish.  And would be wonderful addition to a Mexican Feast.

Chayote, chili and corn

Note: For your omnivore eaters, the original recipe recommends using cream cheese mixed in with a Parmesan garnish.

I’m submitting this post to Diet, Dessert and Dog‘s Summer Wellness Weekends.  Be sure to check it out for other healthy posts.

Have you ever tried Chayote?

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7 Responses to I have Chayote Squash… Now What?

  1. That looks so colourful! I am sure corn will taste great with chayote! Totally new to me :)

  2. It’s very common in South India. We use it in several curries. It lends itself very well for most spices.

  3. Ricki says:

    Sounds great–and so pretty, too! I’ve never tried chayote but always wondered. Thanks for the info about it! And thanks for submitting this to this week’s Wellness Weekend event. 😀

  4. Ricki says:

    Looks like my comment got cut off–ooops!

    I meant, Wellness Weekend 😀

  5. i purchased chayote for the first time this past february at a market in merida – i fried up some onions and let it saute along with zucchini and habenero & lime. we loved it rolled up in fresh corn tortillas!

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