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Charred Corn and Zucchini Salad

Charred Corn and Zucchini Salad- is a delightful and refreshing side dish perfect for any summer gathering. The smoky flavors from the charred vegetables (created from the cast iron skillet) paired with the tangy and slightly sweet vinaigrette make for an irresistible combination. It's a summertime favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 -6 servings
Calories: 510 kcal
Course: Side Dish , Salad
Cuisine: Mexican

Ingredients

For the Salad:
  • ½ red onion chopped
  • 2 tablespoons olive oil
  • 4 ears fresh corn kernels cut off the cob
  • 3 zucchini diced into small cubes
  • salt and pepper to taste
  • 1 avocado peeled and cut into cubes
  • Mexican cheese such as Cotija or queso fresco for topping
  • Fresh cilantro leaves for garnish
For the Cilantro Lime Vinaigrette:
  • ¼ cup fresh lime juice about 2-3 limes
  • zest of 1 lime
  • ½ cup olive oil
  • 1 tablespoon honey or agave nectar
  • 1 clove garlic minced
  • ¼ cup fresh cilantro finely chopped
  • salt and pepper to taste
  • Optional: Fresh Mexican cheese Cotija or Oaxaca or feta cheese

Instructions

Prepare the Salad:
    Cup of Yum
  1. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
  2. Add the chopped red onion and cook until it softens, about 2-3 minutes.
  3. Add the corn kernels and diced zucchini to the skillet. Season with salt and pepper to taste.
  4. Cook, stirring occasionally, until the vegetables are charred and tender, about 8-10 minutes.
  5. Remove the skillet from heat and let the vegetables cool slightly.
Make the Cilantro Lime Vinaigrette:
  1. In a small bowl, whisk together the fresh lime juice, olive oil, honey or agave nectar, minced garlic, and chopped cilantro. Season with salt and pepper to taste.
Assemble the Salad:
  1. In a large bowl or serving platter, combine the charred corn and zucchini mixture with the cubed avocado.
  2. Drizzle the cilantro lime vinaigrette over the salad and toss gently to combine.
  3. Top with crumbled Mexican cheese or feta cheese and a few fresh cilantro leaves for garnish.
  4. Serve the salad as a side dish to your favorite summer meal. Enjoy!

Notes

  • Tips:
  • Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good char without overcooking. Avoid overcrowding the pan to ensure the vegetables char evenly.
  • Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good char without overcooking. Avoid overcrowding the pan to ensure the vegetables char evenly.
  • Cooling the Vegetables: Let the cooked corn and zucchini cool slightly before tossing with the avocado and vinaigrette. This helps prevent the avocado from becoming mushy and keeps the salad fresh.
  • Cooling the Vegetables: Let the cooked corn and zucchini cool slightly before tossing with the avocado and vinaigrette. This helps prevent the avocado from becoming mushy and keeps the salad fresh.

Nutrition Information

Calories 510kcal (26%) Carbohydrates 33g (11%) Protein 6g (12%) Fat 43g (66%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 30g Trans Fat 0.01g Sodium 31mg (1%) Potassium 920mg (26%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 611IU (12%) Vitamin C 44mg (49%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 510

% Daily Value*

Calories 510kcal 26%
Carbohydrates 33g 11%
Protein 6g 12%
Fat 43g 66%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 30g 150%
Trans Fat 0.01g 1%
Sodium 31mg 1%
Potassium 920mg 20%
Fiber 7g 28%
Sugar 15g 30%
Vitamin A 611IU 12%
Vitamin C 44mg 49%
Calcium 39mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.