Description
Creamy corn and zucchini salad with cilantro, feta cheese, and a zesty dressing inspired by Mexican street corn, packed with fresh vegetables and bold flavor.
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 fresh 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 separate 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 to combine. Cover and refrigerate for 15-30 minutes before serving, then adjust seasoning as needed.
Notes
You can cook the corn by boiling, roasting, or grilling; grilled corn adds a smoky flavor.
If using frozen corn, substitute with 2 1/2 to 3 cups, thawed and well drained.
To make ahead, prepare 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 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 3 g
- Protein: 4.5 g
- Cholesterol: 12.5 mg