Grilled Zucchini Street Corn Salad
This summer grilled zucchini street corn salad will become a dinner time staple. It's super simple and beyond delicious!
Ingredients
Dressing:
- 1/4 cup (50 g) Greek yogurt
- 1/4 cup (55 g) mayo
- 1 clove garlic, minced
- 1 lime, half zested + fully juiced
- 1 tsp maple syrup
- 1/2 tsp chili powder
- salt, to taste
Salad:
- 3 medium zucchini
- 1½ cups (245 g) frozen corn, thawed
- 1 red bell pepper, diced
- 1 large avocado, diced
- 1/4 cup (35 g) Cotija cheese
- 2 tbs cilantro, chopped
- 2 scallions, diced
Instructions
Dressing:
- In a small bowl, whisk together the yogurt, mayo, garlic, lime zest, lime juice, syrup, chili powder and salt until combined. Taste and adjust with salt or honey if needed.
Salad:
- Slice your zucchini vertically into 4-6 long strips and then cut the strips in half. Lightly drizzle with olive oil and season with salt and dried oregano – toss until all is coated. Heat a large grill pan over medium-high heat. Once hot sear each side of the zucchini strips for 2-3 minutes per side. Transfer to a cutting board and slice into bite sized pieces.
- In a large bowl, toss together the grilled zucchini, corn, pepper, avocado, Cotija cheese, cilantro, scallions and dressing until all is coated.
Notes
You may also like this Grilled Zucchini Italian Salad
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use 3-4 corn ears instead of frozen. Just grill and season the corn prior to adding it into the salad.
- You can use honey instead of maple syrup in the dressing.
- Make this a full meal by adding some dice up cooked chicken or shrimp into the salad.
Calories: 210kcal, Carbohydrates: 20g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 10mg, Sodium: 150mg, Potassium: 630mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1004IU, Vitamin C: 53mg, Calcium: 73mg, Iron: 1mg
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