20 Minute Zucchini And Corn Fiesta Salad Recipes

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ZUCCHINI CORN SALAD



Zucchini Corn Salad image

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!

Provided by Katya

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 14

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
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

Steps:

  • 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 few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
  • 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.

Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg

20 MINUTE ZUCCHINI AND CORN FIESTA SALAD



20 Minute Zucchini and Corn Fiesta Salad image

20-minute summer squash and corn fiesta salad with chili-lime vinaigrette, feta cheese, and cilantro. A simple and flavorful side for all of your summer entertaining needs.

Provided by Jamie Vespa MS, RD

Categories     Side Dish

Time 20m

Number Of Ingredients 14

2 Tbsp. extra-virgin olive oil
3 small-medium size zucchinis, sliced into 1/4 inch thick coins
1 jalapeño, seeds and ribs removed, finely chopped
2 minced garlic cloves
1/4 tsp. kosher salt
1 1/2 cups frozen/thawed corn (or 2 ears of fresh grilled corn*) (I use Trader Joe's fire-roasted frozen corn)
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1/2 tsp. chili powder
1/4 tsp. kosher salt
1/4 tsp. ground cumin
3 Tbsp. finely chopped fresh cilantro, plus more for garnish

Steps:

  • Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
  • Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
  • Add tomatoes and feta cheese to zucchini mixture. Pour dressing overtop and gently toss to combine. Garnish with additional cilantro, if desired.

Nutrition Facts : ServingSize 0.5 cup, Calories 150 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1.5 g, Sodium 450 mg, Fiber 4 g, Sugar 6 g

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