Creamy Mexican Grilled Corn and Zucchini Salad: A Refreshing and Easy Summer Delight
Fresh, smoky, and full of flavor—this Creamy Mexican Grilled Corn & Zucchini Salad is a summer must-try! 🌽🥒🔥 With charred sweet corn, tender grilled zucchini, cotija cheese, and a tangy lime dressing, every bite is a perfect mix of creamy and zesty. Whether served at BBQs, as a taco topping, or alongside grilled chicken, this dish brings the flavors of Mexico straight to your plate. Quick, easy, and absolutely delicious! Who’s making this today? 😍🌞
#GrilledPerfection 🔥 #ZucchiniAndCorn 🥒🌽 #MexicanInspired 🇲🇽 #HealthyAndTasty 🥗 #BBQFavorite 🍖 #BoldFlavors 💥 #EasyAndDelicious 😋 #WholesomeEats 🌿 #FlavorExplosion 💛 #FreshAndZesty 🍋
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Main Ingredients:
- 4 ears fresh corn, husked and cleaned
- Olive oil, as needed to coat the vegetables
- 2 large zucchini, trimmed and cut into ½-inch pieces
- 3 green onions, trimmed and sliced thinly
- ⅓ cup fresh cilantro, finely chopped (or more, to taste)
- 4 ounces queso fresco, diced small (or substitute feta, goat cheese, or sharp white cheddar)
Creamy Lime Dressing:
- 6 ounces Greek yogurt (0% fat used, but any type works)
- 3 to 4 tablespoons fresh lime juice
- 1 to 2 tablespoons agave nectar (honey can be used as a substitute)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
Step 1: Preheat the Grill
If you’re using an outdoor grill, preheat it to medium-high heat. If you don’t have access to an outdoor grill, an indoor grill pan works just as well—simply heat it over medium-high heat.
Step 2: Prep and Grill the Corn
- Lightly drizzle the ears of corn with olive oil, ensuring they’re evenly coated.
- Place them directly on the grill grates and cook for 8 to 10 minutes, turning every couple of minutes until the kernels develop a nice char.
- Once done, remove from the grill and let them cool slightly before slicing the kernels off the cob.
Step 3: Grill the Zucchini
- Toss the zucchini pieces with a little olive oil and place them in a grill basket (or directly on the grates if cut into large rounds).
- Grill for 8 to 10 minutes, tossing occasionally, until they become tender and lightly charred.
Step 4: Make the Dressing
- In a medium bowl, whisk together the Greek yogurt, lime juice, agave nectar, salt, and pepper until smooth.
- Taste the dressing and adjust as needed—add more lime juice for tang, more agave for sweetness, or extra salt for balance.
Step 5: Assemble the Salad
- In a large bowl, combine the grilled corn, zucchini, green onions, and cilantro.
- Drizzle the creamy lime dressing over the vegetables and toss to coat evenly.
- Gently fold in the queso fresco or your cheese of choice.
Step 6: Serve and Enjoy
- Serve immediately for a warm salad, or let it chill in the refrigerator for a cold, refreshing version.
- Garnish with extra cilantro or a sprinkle of chili powder for a slight kick.
Notes
Troubleshooting Tips:
- Corn Burns Too Quickly? Move it to a cooler part of the grill and rotate more frequently. If it’s already charred more than you’d like, scrape off the outer layer before slicing the kernels off.
- Zucchini Sticking to the Grill? Make sure it’s coated in oil, and don’t move it too soon—let it sit for a minute before flipping so it can develop a nice sear.
- Dressing Too Thick? Thin it out with a little extra lime juice or a splash of water until you reach your desired consistency.
Kitchen Efficiency Tips:
- Pre-cut Everything: If you want to save time, chop the zucchini, green onions, and cilantro ahead of time.
- Use a Sharp Knife: Cutting corn off the cob can be tricky, so use a sharp chef’s knife and work over a large bowl to catch stray kernels.
- Batch Cooking: Grill extra corn and zucchini for use in other meals throughout the week.