20 Minute Zucchini And Corn Fiesta Salad Recipes

ZUCCHINI CORN SALAD

Zucchini Corn Salad image

Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!

Provided by Katya

Categories Salad

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

4 ears sweet fresh corn, cooked + kernels cut from cob
1 large red bell pepper, finely chopped
2 cups finely chopped zucchini, about 1 medium
1/2 cup finely chopped red onion
1/2 bunch fresh cilantro, chopped
1/2 cup crumbled feta cheese
2 Tbsp. sour cream
2 Tbsp. mayonnaise
2 Tbsp. olive oil
1/2 lime juiced (about 1 Tbsp.)
1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and fresh black pepper
Optional: 2 tsp. honey

Steps:

In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg

CORN AND ZUCCHINI SALAD WITH FETA

Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian High Fiber Dinner Lunch Corn Zucchini Summer Healthy Raw Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

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