How to Make Creamy Mexican Grilled Corn and Zucchini Salad in 30 Minutes

Summer is here, and what better way to celebrate the season than with a vibrant and refreshing Creamy Mexican Grilled Corn and Zucchini Salad? This delightful dish is not only a feast for the eyes but also a treat for the taste buds. In just 30 minutes, you can whip up this salad that’s perfect for quick family dinners or as a side for your favorite grilled meats. Plus, it’s a fantastic way to incorporate fresh vegetables into your meals, making it a great addition to your collection of easy pasta recipes!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• Loaded with fresh ingredients like grilled corn and zucchini, bursting with flavor.
• Versatile enough to serve as a main dish or a side salad.
• Healthy and satisfying, perfect for summer gatherings.
• Can be made ahead of time, saving you time on busy days.

Ingredients

To create this delicious Creamy Mexican Grilled Corn and Zucchini Salad, you will need the following 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)
• 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this mouthwatering salad:

1. Start by preheating your grill to medium-high heat. If you don’t have a grill, you can use a grill pan on the stove.
2. Brush the corn and zucchini pieces with olive oil, ensuring they are well coated.
3. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until it’s charred and tender. For the zucchini, grill for about 5-7 minutes until they are tender and have nice grill marks.
4. Once grilled, remove the corn and zucchini from the grill and let them cool slightly. Cut the corn kernels off the cob and place them in a large mixing bowl.
5. Add the grilled zucchini, green onions, and cilantro to the bowl with the corn.
6. In a separate bowl, mix together the Greek yogurt, lime juice, agave nectar, salt, and pepper until smooth.
7. Pour the creamy dressing over the corn and zucchini mixture, tossing gently to combine.
8. Finally, sprinkle the diced queso fresco on top and give it one last gentle toss.
9. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your salad turns out perfectly:

• Feel free to customize the salad by adding other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
• If you prefer a spicier kick, add some diced jalapeños or a sprinkle of chili powder to the dressing.
• For a heartier meal, consider adding grilled chicken or shrimp to the salad.
• Make sure to taste and adjust the seasoning as needed; everyone’s palate is different!

How to Serve

This Creamy Mexican Grilled Corn and Zucchini Salad is incredibly versatile! Here are some serving suggestions:

• Serve it as a side dish at your next barbecue or picnic.
• Pair it with grilled meats for a complete meal.
• Enjoy it as a light lunch on its own or with some crusty bread.
• For a fun twist, use it as a filling for tacos or burritos!

Make Ahead and Storage

This salad is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just keep in mind that the zucchini may release some moisture, so it’s best enjoyed fresh. If you’re planning to serve it later, consider adding the dressing just before serving to keep everything crisp and fresh.

So there you have it! A delightful Creamy Mexican Grilled Corn and Zucchini Salad that’s not only easy to make but also a fantastic addition to your summer meals. Whether you’re looking for quick family dinners or a refreshing side dish, this salad is sure to impress. And if you’re in the mood for more delicious recipes, check out my Healthy Chicken and Broccoli Chinese Takeout or my Weight Watchers Burrito Bowls for more weeknight dinner ideas. Happy cooking!