Zucchini Corn Salad
A quick sauté brings out the best in zucchini and corn, tossed with lime, smoked paprika, and feta for a refreshing, colorful dish.
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Ingredients
- 2 medium zucchinis diced
- 1 ½ cups fresh or frozen corn kernels
- ½ small red onion finely chopped
- 1 cup cherry tomatoes halved
- ¼ cup fresh cilantro chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup crumbled feta cheese
Instructions
- Prep the Veggies: If using fresh corn, cut kernels off the cob. If using frozen, thaw and drain.
- Sauté: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini and corn. Sauté for 4-5 minutes until just tender and lightly golden. Let cool slightly.
- Toss: In a large bowl, combine sautéed corn and zucchini, red onion, cherry tomatoes, and cilantro.
- Dress: Whisk together remaining olive oil, lime juice, salt, pepper, and smoked paprika. Pour over salad and toss to coat.
- Finish: Sprinkle with feta cheese. Serve slightly warm or at room temperature.
Servings: 4