Description
Creamy corn and zucchini salad with cilantro, feta cheese, and a zesty dressing inspired by Mexican street corn, packed with fresh veggies and bright flavors.
Ingredients
- 4 ears sweet fresh corn, cooked and 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
- Juice of 1/2 lime (about 1 Tbsp)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Kosher salt and freshly ground black pepper, to taste
- Optional: 2 tsp honey
Instructions
1. In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
2. In a small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. Add honey if desired.
3. Pour the dressing over the salad and toss until well combined.
4. Cover and refrigerate for 15–30 minutes to let the flavors meld.
5. Before serving, taste and adjust seasoning with more salt, lime juice, feta, or cilantro as needed.
Notes
Corn can be cooked by boiling, grilling, or roasting. Grilled corn adds a smoky flavor.
If using frozen corn, substitute 2 1/2 to 3 cups, fully thawed and well drained.
Avoid canned corn as it alters the flavor significantly.
For make-ahead, store salad and dressing separately and combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 7.2 g
- Sodium: 172.5 mg
- Fat: 10.3 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 12.5 mg