Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It’s like the Mexican street corn salad but with more veggies and healthier dressing!

This crowd pleasing salad is a favorite, especially when paired with Spicy Honey Glazed Chicken and Sweet Potato Kebabs.

Overhead zucchini corn salad this recipe

Zucchini Corn Salad

Zucchini corn salad just has to be one of the best sides to make this summer! It’s simple, easy, and always a crowd-pleaser. The base of the salad is fresh sweet corn, zucchini, and bell peppers. Everything is chopped fairly fine, tossed with cilantro, feta cheese, and creamy dressing.

It’s basically my take on the popular Mexican street corn salad but with more veggies and healthier salad dressing.

You can make this sweet corn salad ahead of time by simply refrigerating the veggies and dressing separately, and on the day of serving, toss everything together.

Ingredients for Zucchini Corn Salad Recipe

To make this corn and zucchini salad, you’ll need:

  • Veggies – fresh sweet corn, red bell pepper, zucchini, red onion
  • Cilantro
  • Feta cheese 
  • Sour cream
  • Mayo
  • Olive oil
  • Lime juice
  • Spices – cumin, chili powder, salt, and pepper
Ingredients for corn and zucchini salad

How to Make Corn and Zucchini Salad

  • Step 1:  Cut the corn kernels from the cob, finely chop the red bell pepper, zucchini, and red onion. Place into a large salad bowl with feta and chopped cilantro.
Step by step instructions for corn salad with zucchini
  • Step 2: In a small bowl, whisk the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. If desired, add few teaspoons of honey to bring out the sweetness of the corn.
Creamy dressing for corn and zucchini salad
  • Step 3: Add the dressing to the salad and toss to combine. Cover and refrigerate for 15-30 minutes before serving. Taste for salt and acidity before serving.
zucchini corn salad recipe

Can you Use Frozen Corn?

Yes! You will need approximately 2 1/2 – 3 cups of corn. Thaw and drain the corn really well before using it. Or you can quickly boil the corn for few minutes, drain over a colander, and set aside to cool slightly before using.

Close up side view chopped zucchini salad

More Salad Recipes with Corn:

Here’s more of our favorite corn salad recipes that we absolutely love:

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Overhead zucchini corn salad

Zucchini Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katya
  • Prep Time: 30 min
  • Total Time: 30 min
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Mexican
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Description

Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It’s like the Mexican street corn salad but with more veggies and healthier dressing!

Ingredients

Units Scale
  • 4 ears sweet fresh corn, cooked + kernels cut from cob
  • 1 large red bell pepper, finely chopped
  • 2 cups finely chopped zucchini, about 1 medium
  • 1/2 cup finely chopped red onion
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 cup crumbled feta cheese

Dressing

  • 2 Tbsp. sour cream
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. olive oil
  • 1/2 lime juiced (about 1 Tbsp.)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • Kosher salt and fresh black pepper
  • Optional: 2 tsp. honey

Instructions

  1. In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
  2. In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
  3. Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

Notes

  • Cooking Corn: You can cook the corn any way you like: boil, roast, grill. I personally love to use grilled corn as it adds smoky flavor to the salad. Slightly cool the corn before tossing with the dressing.
  • Frozen Corn: Don’t have fresh corn? Substitute with 2 1/2 – 3 cups of frozen corn. Thawed completely and drained really well. I would not use canned corn as it tastes completely different.
  • Make Ahead: To make ahead, simply add chopped salad ingredients into a bowl and salad dressing into another bowl. Refrigerate separately until ready to serve. Mix together before serving.

Nutrition

  • Serving Size:
  • Calories: 163
  • Sugar: 7.2 g
  • Sodium: 172.5 mg
  • Fat: 10.3 g
  • Carbohydrates: 16.3 g
  • Protein: 4.5 g
  • Cholesterol: 12.5 mg