Zucchini Corn Salad
This zucchini corn salad is like Mexican street corn salad but with more veggies and healthier dressing!
It serves well with our Spicy Honey Chicken and Sweet Potato Kebabs.
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Why You’ll Love Corn and Zucchini Salad
Zucchini corn salad is my take on the popular Mexican street corn salad but with more veggies and healthier salad dressing. It always gets rave reviews from my family and anyone who tries it as it’s incredibly fresh and simple to make.
The base of the salad is fresh sweet corn, raw zucchini, and bell peppers. Everything is chopped small and tossed with cilantro, feta, and the best creamy dressing.
You can make this zucchini salad ahead of time by simply refrigerating the veggies and dressing separately, and on the day of serving, toss everything together.
We love serving it with a summer main such as chicken kabobs, baked bbq chicken legs, or jalapeno turkey burgers.
Zucchini and Corn Salad Ingredients
See the recipe card for full information on ingredients and quantities.
- Vegetables: Fresh sweet corn, red bell pepper, zucchini, and red onion.
- Cilantro: For fresh and citrusy flavor. I do not recommend a substitute.
- Feta cheese: Buy a block of feta and crumble it yourself for best flavor.
- Sour cream: Plain Greek yogurt can be used instead.
- Mayonnaise: Use good-quality mayonnaise.
- Olive oil: I also like using avocado oil for a more neutral taste.
- Lime juice: Fresh lime juice is best.
- Spices: Cumin, chili powder, salt, and pepper.
Can you use frozen corn?
Frozen corn can be used instead of fresh. You will need approximately 2 1/2 – 3 cups of corn. Thaw and drain the corn well before using it. Or pour hot boiling water over the frozen corn, drain over a colander, and set aside to cool slightly before using.
How to Make Corn Zucchini Salad
Check out the recipe card below for detailed instructions.
Step 1: In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
Step 2: In a small bowl, whisk the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper.
Step 3: Add dressing over the salad.
Step 4: Toss to combine.
How to Serve Cold Zucchini Salad
- Chilled: Serve the salad cold for a refreshing side dish, perfect for hot weather.
- Platter: Present the salad on a large platter for a beautiful display at potlucks or barbecues.
- Garnish: Add a sprinkle of extra fresh cilantro on top before serving.
- Pairings: Pair with grilled orange chicken, grilled garlic shrimp, or as part of a vegetarian spread.
- Toppings: Add avocado slices or crumbled feta for extra texture and flavor.
Zucchini Corn Salad Tips
- Cooking corn: You can cook the corn any way you like for this recipe such as boil, roast, or grill. I love to use grilled corn as it adds smoky flavor to the salad. Slightly cool the corn before tossing it with the dressing.
- If using frozen corn: I highly recommend using fresh sweet summer corn but if that’s not an option, you can substitute with 2 1/2 – 3 cups of frozen corn. Thawed completely and drained well. I would not use canned corn as it tastes completely different.
- Chopping zucchini: I recommend chopping zucchini small since it’s raw and you don’t want to be chewing on big chunks.
- To make ahead: To make this salad ahead, simply add chopped salad ingredients into a bowl, cover, and refrigerate. Keep the salad dressing separately. Toss together right before serving.
Storage Instructions
This salad is best eaten within 1-2 days as the vegetables will soften the longer the salad sits. Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Corn Zucchini Salad FAQs
Yes, you can eat raw zucchini. Raw zucchini has a mild flavor and a crisp texture, making it a great addition to salads, crudité platters, and as a healthy snack.
Choose zucchini that is firm, glossy, and has a rich green color. Smaller zucchini tend to be more tender and flavorful. Avoid zucchini with soft spots, wrinkles, or blemishes.
More Summer Side Dish Recipes
If you try our summer zucchini salad, please leave a star rating and a comment letting us know how you liked the recipe.
Print
Corn and Zucchini Salad
- Prep Time: 30 min
- Total Time: 30 min
- Yield: 6 1x
- Category: Salad
- Method: Chopped
- Cuisine: Mexican
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
- 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
- In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
- 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 a few teaspoons of honey to bring out the sweetness of corn but it is optional.
- Pour the dressing over the salad and toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, taste the salad. 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 prepare the salad as written without mixing it with the dressing. Keep salad and dressing stored separately in the refrigerator until ready to serve. Combine together right 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
Recipe originally published July 2019 but since been updated with more information and new images.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Excellent recipe. Only thing I changed was chipotle chili powder in addition to the standard chili powder. I felt like the dressing was missing a little kick so I added a little over 1/2 tsp and a dash of garlic powder. It was perfect. Oh and and as you said, adding a couple tsps of honey made it next level.
this recipe tastes very good. I was looking for a recipe with squash, as I have an abundance of yellow squash right now. I tweeked it just a little, and I am happy with the results. Thanks for sharing!
Very fresh with mild flavors.
Really tasty