Zucchini Corn Salad
Sweet corn, crisp zucchini, and tangy feta – it’s my favorite way to celebrate the season’s freshest flavors with minimal fuss.
I first tossed this salad together on a lazy Sunday, and now it’s a staple for my summer gatherings!
Variations & Substitutions
Try adding diced avocado for a creamy twist, or toss in grilled shrimp or shredded rotisserie chicken to make it a heartier main dish.
Swap feta with goat cheese or cotija for a different flavor profile. Fresh basil or parsley can stand in for cilantro, and a splash of red wine vinegar adds extra zing.
Tips & Tricks for Perfect Results
If you want a little char, grill the corn and zucchini before tossing them in. Don’t skip the lime juice—it brightens everything up!
Letting the salad sit for 10 minutes before serving helps the flavors meld. Crumble the feta just before serving to keep it from getting soggy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. The salad tastes great cold or at room temperature, making it ideal for meal prep or picnics.
If you prefer it warm, gently reheat in a skillet over low heat, but add the feta after warming to keep it fresh and creamy.
Zucchini Corn Salad
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.
