Mexican Corn and Zucchini Bowl with Cotija

Heat olive oil in a large pan over medium-high heat and cook the corn kernels for 4 minutes until golden-brown.

Add the diced zucchini to the pan with salt and black pepper, and cook for 3 minutes.

Stir in the black beans and cook for 2 more minutes until heated through.

Squeeze the lime juice over the pan and stir everything together.

Divide the mixture between two bowls and top with sliced avocado.

In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until smooth.

Sprinkle the crumbled cotija cheese and chopped cilantro on top before serving.