Creamy Mexican Grilled Corn and Zucchini Salad
Try this Creamy Mexican Grilled Corn and Zucchini Salad recipe, or contribute your own.
Try this Creamy Mexican Grilled Corn and Zucchini Salad recipe, or contribute your own.
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 6 ounces greek yogurt (i used 0% fat)
- 4 ears fresh corn cleaned
- olive oil as necessary to coat
- 2 large zucchini trimmed and cut into 1/2-inch pieces
- 3 green onions trimmed and sliced into thin rounds
- about 1/3 cup finely minced fresh cilantro or to taste
- 3 to 4 tablespoons lime juice
- 1 to 2 tablespoons agave nectar (honey may be substi
- about 4 ounces queso fresco diced smallâ (i find the cheese at my regular grocery store but if you can't find it easily, feta, goat, or a sharp white cheddar cheese may be substituted)
- Carbohydrate 19.7406525 g
- Cholesterol 0 mg
- Fat 1.220715 g
- Fiber 2.89312504863739 g
- Protein 3.3418875 g
- Saturated Fat 0.190785 g
- Serving Size 1 1 Serving (146g)
- Sodium 317.8434 mg
- Sugar 16.8475274513626 g
- Trans Fat 0.0945749999999999 g
- Calories 89 calories
Step-by-step
- Preheat outdoor grill to medium-high heat or use an indoor grill pan and heat over medium-high heat.
- Evenly and liberally drizzle the corn with olive oil and massage it into the ears; set aside on a plate.
- Add the zucchini pieces to a grill basket (if you don't have a grill basket you'll need to cut them in large enough rounds so they don't fall through the grates) and evenly drizzle with olive oil to coat.
- Place the corn and zucchini on the grill and cook for about 8 to 10 minutes, or until it's as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking and toss zucchini every couple of minutes.
- Place cooked corn on a cutting board and using a sharp knife, cut the kernels off the cobs, and place the kernels into a large bowl.
- Add the zucchini, green onions, and cilantro to the bowl; set aside.
- To a medium bowl, add the Greek yogurt, lime juice, agave, salt, pepper, and whisk until smooth.
- Taste and add more lime juice, agave, salt, etc. if desired.
- Evenly drizzle sauce over corn and zucchini and stir to combine.
- Taste and add more salt or pepper if desired.
- Add the queso fresco and stir to combine.
- Serve immediately or refrigerate and serve chilled.
- Extra will keep airtight in the fridge for up to 4 days.
Creamy Mexican Grilled Corn and Zucchini Salad: A Summertime Delight
Summer is the perfect time for grilling, and this Creamy Mexican Grilled Corn and Zucchini Salad is the ideal recipe to brighten up any warm evening. As a busy working mom, I often find myself short on time, but this recipe is surprisingly quick and easy to make, perfect for a weeknight dinner or a casual weekend gathering. The sweet corn and zucchini, perfectly charred on the grill, are complemented by a vibrant and creamy sauce that adds a delightful Mexican twist. It's a refreshing and flavorful salad that's both healthy and satisfying.
The beauty of this recipe lies in its simplicity and versatility. The ingredients are readily available at most grocery stores, and you can easily adjust the seasonings to your liking. I often add a pinch of chili powder for a little extra kick, or sometimes I swap the agave for honey depending on what I have on hand. The queso fresco adds a delightful salty and tangy element, but if you can’t find it, feta or goat cheese work wonderfully as substitutes. I love using this recipe as a side dish with grilled chicken or fish, but it's equally delicious on its own as a light and refreshing meal.
The Grilling Process: Grilling the corn and zucchini adds a depth of flavor that you simply can't achieve any other way. The slightly charred edges bring out the natural sweetness of the vegetables, creating a delightful textural contrast with the creamy sauce. I prefer using an outdoor grill, but if you don't have one, an indoor grill pan works just as well. Just make sure to keep a close eye on the vegetables to prevent burning. Remember to rotate the corn every couple of minutes to ensure even cooking and to toss the zucchini frequently so it cooks evenly and doesn't stick to the grill.
The Creamy Sauce: The creamy sauce is the star of this salad. It's a simple blend of Greek yogurt, lime juice, agave nectar (or honey), salt, and pepper. The Greek yogurt provides a creamy base, while the lime juice adds a touch of acidity that cuts through the richness of the yogurt and complements the sweetness of the corn and agave. You can easily adjust the amount of lime juice and agave to suit your taste preference. I usually start with a smaller amount and add more as needed, tasting as I go. This ensures the sauce is perfectly balanced and not too sweet or tart.
Serving Suggestions: This Creamy Mexican Grilled Corn and Zucchini Salad is incredibly versatile. It's perfect as a light and refreshing lunch or a satisfying side dish for a barbecue. I often serve it with grilled chicken or fish, or sometimes I add it to tacos for a unique and flavorful twist. It's also a great option for potlucks and picnics, as it travels well and tastes even better the next day. For a heartier meal, you could add some cooked black beans or quinoa for added protein and fiber.
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually meld together nicely, creating an even more delicious salad the next day. I often make a large batch on the weekend and enjoy it throughout the week as a quick and healthy lunch or side dish.
Beyond the Recipe: This recipe is more than just a salad; it's a celebration of summer flavors and the joy of simple cooking. It's a testament to the fact that delicious food doesn't have to be complicated or time-consuming. It's a recipe that's easily adaptable to your own tastes and preferences, allowing you to personalize it to your liking. So, whether you're a seasoned grill master or a kitchen novice, I encourage you to try this recipe and experience the magic of fresh, flavorful food.
This Creamy Mexican Grilled Corn and Zucchini Salad is a true summer staple in my household. It’s a recipe I turn to again and again, not just for its delicious taste but also for its ease of preparation and versatility. The combination of sweet corn, slightly charred zucchini, and the tangy, creamy sauce is simply irresistible. Give it a try, and I’m sure it will become a favorite in your kitchen too!
Enjoy!
