Description
This vibrant 20 Minute Zucchini and Corn Fiesta Salad combines sautéed zucchini, fire-roasted corn, juicy cherry tomatoes, feta cheese, and a zesty chili-lime vinaigrette for a refreshing, nutrient-packed side dish or light meal. Perfect for summer gatherings, it’s quick to prepare and rich in flavor and color.
Ingredients
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Zucchini & Corn Salad
- 2 Tbsp. extra-virgin olive oil
- 3 small-medium zucchinis, sliced into 1/4 inch thick coins
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp. kosher salt
- 1 1/2 cups frozen/thawed corn (or 2 ears of fresh grilled corn)
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Chili-Lime Vinaigrette
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 3 Tbsp. finely chopped fresh cilantro, plus more for garnish
Instructions
- Prepare the Chili-Lime Vinaigrette: In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lime juice, 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cumin, and 3 tablespoons of finely chopped cilantro. Set aside to let flavors meld.
- Sauté the Zucchini and Jalapeño: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchinis and sauté for 3-4 minutes until they begin to soften. Add the finely chopped jalapeño and minced garlic, sprinkle with 1/4 teaspoon kosher salt, and cook, stirring, for another 2 minutes until fragrant and the zucchini is tender but not mushy.
- Add the Corn: Stir in 1 1/2 cups of corn (or kernels from 2 ears of fresh grilled corn) and cook for another 2-3 minutes until everything is heated through and slightly caramelized.
- Combine with Tomatoes: Remove the skillet from the heat. Add the halved cherry tomatoes to the warm skillet and gently toss just to combine and slightly soften the tomatoes.
- Dress the Salad: Transfer the zucchini and corn mixture to a large salad bowl. Drizzle the prepared chili-lime vinaigrette over the vegetables and toss gently to coat evenly.
- Add Cheese and Garnish: Sprinkle 1/2 cup crumbled feta cheese and additional chopped cilantro over the salad. Toss gently and serve warm or at room temperature.
Notes
- For extra smoky flavor, use fire-roasted corn, if available.
- You can substitute queso fresco for feta or omit cheese for a vegan option.
- This salad can be made a few hours in advance; just add the vinaigrette and cheese right before serving.
- Leftovers keep well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 14mg
