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zucchini corn salad in a white bowl.

Corn and Zucchini 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: 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

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 a few teaspoons of honey to bring out the sweetness of corn but it is optional.
  3. 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