Zucchini Corn Salad
A vibrant Mexican-inspired salad blending sweet grilled corn, zucchini, red pepper, and a zesty herb-lime dressing. Versatile as a main dish, taco filling, or side, it’s bright, creamy, and ready in 30 minutes.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 servings
- Category: salads
- Method: Chopping/Whisking
- Cuisine: Mexican/Mediterranean
- Diet: Vegetarian
Ingredients
4 ears sweet fresh corn, cooked and kernels cut from the cob
1 large red bell pepper, finely chopped
2 cups finely chopped zucchini (about 1 medium), seeds removed
½ cup finely chopped red onion
½ bunch fresh cilantro, chopped (stems included for extra flavor)
½ cup crumbled feta cheese (optional, skip for vegan)
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp olive oil
½ lime, juiced (about 1 Tbsp)
½ tsp ground cumin
½ tsp chili powder
Kosher salt and fresh black pepper to taste
Optional: 2 tsp honey for subtle sweetness
Instructions
Shell corn kernels from cooked ears and set aside.
Finely chop zucchini, red bell pepper, red onion, and cilantro.
In a large bowl, combine vegetable mixture with corn.
In a separate small bowl, whisk together sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper (add honey if using).
Pour dressing over salad, then stir to coat evenly.
Optional: Add crumbled feta cheese for creaminess. Toss to combine.
Adjust seasoning, then serve chilled or at room temperature.
Notes
For a vegan version, omit feta cheese and use plant-based sour cream.
Grill corn over medium heat for 10 minutes for smoky flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Add chopped avocado or lime zest for freshness.
Find it online: https://cookingwithramsay.com/zucchini-corn-salad/