Zucchini Street Corn Salad
A vibrant and refreshing dish perfect for summer gatherings, combining sweet corn, crisp zucchini, and tangy Cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 2 cups fresh corn kernels (about 3–4 ears of corn)
- 1 cup Cotija cheese (crumbled)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and black pepper, to taste
Instructions
- Prep the Zucchini: Start by washing your zucchinis thoroughly. Once clean, slice them into rounds or half-moons, about 1/4 inch thick.
- Cook the Corn: Cut the kernels off the cob if using fresh corn. Heat a skillet and add olive oil. Add corn kernels and sauté for 5-7 minutes until golden.
- Combine Ingredients: In a bowl, mix sautéed corn and sliced zucchini. Add Cotija cheese, chopped herbs, and drizzle olive oil and lime juice.
- Toss the Salad: Gently mix everything together without mashing the cheese. Season with salt and black pepper.
- Taste and Adjust: Customize the flavor with more lime juice or salt as needed.
- Chill (Optional): Let the salad rest in the fridge for 30 minutes to enhance flavors.
Notes
This salad can be made a few hours in advance. Add Cotija cheese right before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Zucchini salad, corn salad, summer dish, vegetarian salad, fresh salad