Why Make This Recipe
This Zucchini Corn Salad is a vibrant and fresh dish that’s perfect for any occasion. It combines the sweetness of corn with the soft texture of zucchini, creating a delightful mix of flavors. This salad is not only easy to make but also healthy, packed with veggies and good nutrients. You can enjoy it as a side dish or even as a light main course.
How to Make Zucchini Corn Salad
Ingredients
- 2 medium zucchinis, sliced
- 2 ears of corn, shucked
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup Greek yogurt or sour cream
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for grilling
Directions
- Preheat your grill to medium-high heat.
- Toss the sliced zucchini and corn with olive oil, salt, and pepper.
- Grill the zucchini for about 4-5 minutes until tender and the corn for about 10 minutes, turning occasionally until charred.
- Allow the vegetables to cool for a few minutes.
- In a large bowl, combine the grilled zucchini, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, mix the Greek yogurt or sour cream with lime juice, then add to the vegetable mixture.
- Toss everything together until combined.
- Serve immediately or chill until ready to serve.
How to Serve Zucchini Corn Salad
You can serve the Zucchini Corn Salad fresh right after making it. It works well as a side dish with grilled meats, tacos, or even burgers. If you prefer, you can chill it in the refrigerator for a little while before serving to enhance the flavors.
How to Store Zucchini Corn Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Make sure to give it a good stir before serving again as the dressing may settle.
Tips to Make Zucchini Corn Salad
- Make sure your grill is hot enough for the veggies to get those nice grill marks.
- You can adjust the amount of lime juice based on your taste preference.
- Feel free to add more ingredients like avocado or cucumber for an extra crunch.
Variation
You can add other vegetables like cherry tomatoes or radishes for a different twist. If you prefer a spicy kick, consider adding jalapeño or a sprinkle of chili powder.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to thaw it and drain it before adding to the salad.
2. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it a great option for those with gluten sensitivities.
3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it refrigerated and stir well before serving.
Zucchini Corn Salad
Ingredients
Vegetables
- 2 medium medium zucchinis, sliced
- 2 ears ears of corn, shucked
- 1 medium red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup Greek yogurt or sour cream
- 1 Juice of 1 lime
- Salt and pepper to taste
- Olive oil for grilling
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Toss the sliced zucchini and corn with olive oil, salt, and pepper.
Grilling
- Grill the zucchini for about 4-5 minutes until tender and the corn for about 10 minutes, turning occasionally until charred.
- Allow the vegetables to cool for a few minutes.
Combining
- In a large bowl, combine the grilled zucchini, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, mix the Greek yogurt or sour cream with lime juice, then add to the vegetable mixture.
- Toss everything together until combined.
Serving
- Serve immediately or chill until ready to serve.
