This vibrant and refreshing Summer Squash and Corn Salad is a celebration of summer’s bounty. Bursting with the sweet flavors of corn and the mildness of zucchini, all brought together by a zesty chili-lime vinaigrette, this salad is a delightful and quick dish perfect for picnics, barbecues, or a light lunch.
Why you will love this recipe:
- Quick and Easy: Ready in just 20 minutes, this recipe is perfect for busy weeknights or when you need a last-minute side dish.
- Fresh and Flavorful: The combination of summer squash, sweet corn, juicy tomatoes, and salty feta creates a symphony of flavors that will tantalize your taste buds.
- Versatile: This salad can be served as a side dish, a light lunch, or even as a topping for grilled chicken or fish.
- Healthy: Packed with fresh vegetables and healthy fats, this salad is a nutritious and delicious way to enjoy the flavors of summer.
- Customizable: Feel free to adjust the ingredients and seasonings to your liking. Add other vegetables like bell peppers or cucumbers, or swap the feta for goat cheese.
Ingredients:
- 2 Tbsp. extra-virgin olive oil
- 3 small-medium size zucchinis, sliced into 1/4 inch thick coins
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 minced garlic cloves
- 1/4 tsp. kosher salt
- 1 1/2 cups frozen/thawed corn (or 2 ears of fresh grilled corn*) I use Trader Joe’s fire-roasted frozen corn
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Chili-Lime Vinaigrette:
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 3 Tbsp. finely chopped fresh cilantro, plus more for garnish
Preparation:
Step 1: Prepare the Zucchini: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Ensure the skillet is adequately heated before adding the zucchini to achieve proper browning.
Step 2: Cook the Zucchini: Add the sliced zucchinis to the skillet in a single layer. Cook for 5 to 7 minutes, stirring only occasionally, until the zucchini is golden-brown and tender. Allow the zucchini to caramelize slightly on one side before stirring to develop a richer flavor.
Step 3: Add Aromatics: Add the finely chopped jalapeño and minced garlic to the skillet. Cook for 2 more minutes, stirring constantly, until fragrant. Be careful not to burn the garlic; reduce the heat if necessary. The jalapeño adds a subtle kick, so adjust the amount according to your spice preference.
Step 4: Incorporate the Corn: Stir in the thawed corn (or fresh grilled corn) and cook for 1 minute, until heated through. If using fresh corn, cut the kernels off the cob after grilling.
Step 5: Season and Transfer: Season the zucchini and corn mixture with kosher salt. Transfer the mixture to a large bowl and let it cool slightly. This prevents the tomatoes and feta from melting when added.
Step 6: Prepare the Chili-Lime Vinaigrette: In a small bowl, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lime juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of kosher salt, 1/4 teaspoon of ground cumin, and 3 tablespoons of finely chopped fresh cilantro. Whisk together until well combined. Taste and adjust the seasonings as needed. For a tangier dressing, add a little more lime juice.
Step 7: Assemble the Salad: Add the halved cherry tomatoes and crumbled feta cheese to the bowl with the zucchini and corn mixture.
Step 8: Dress the Salad: Pour the chili-lime vinaigrette over the salad and gently toss to combine. Be careful not to overmix, as this can cause the tomatoes to break down and become mushy.
Step 9: Garnish and Serve: Garnish the salad with additional fresh cilantro, if desired. Serve immediately or chill for later. The flavors meld together even more as the salad sits.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish with grilled chicken, fish, or steak.
- Serve as a light lunch with a side of crusty bread.
- Top with grilled shrimp or chickpeas for a more substantial meal.
- Serve as a topping for tacos or quesadillas.
- Bring to potlucks, picnics, and barbecues.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don’t have fresh corn, frozen corn works well. Just be sure to thaw it completely before adding it to the skillet.
- Adjust the amount of jalapeño to your liking. If you’re sensitive to spice, remove the seeds and ribs completely.
- Feel free to add other vegetables to the salad, such as bell peppers, cucumbers, or red onions.
- If you don’t have feta cheese, goat cheese or cotija cheese would also be delicious.
- Make the vinaigrette ahead of time and store it in the refrigerator for up to 3 days.
- For a vegan option, omit the feta cheese or use a vegan feta substitute.
- To prevent the salad from becoming soggy, don’t dress it until just before serving.
- If you want to add some crunch to the salad, toss in some toasted pumpkin seeds or sunflower seeds.
- This salad is best served cold or at room temperature.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Nutritional Information: (Approximate, may vary based on specific ingredients) Calories: 250 Protein: 8g Sodium: 300mg
Conclusion:
This 20-Minute Summer Squash and Corn Salad is a delightful way to savor the taste of summer. With its vibrant colors, fresh flavors, and quick preparation, it’s a recipe you’ll turn to again and again. Whether you’re looking for a simple side dish, a light lunch, or a flavorful addition to your next gathering, this salad is sure to impress. So gather your ingredients, fire up the skillet, and get ready to enjoy a taste of summer in every bite!
5 Questions and Answers about this Recipe:
Q1: Can I make this salad ahead of time? A: Yes, you can make the salad ahead of time, but it’s best to dress it just before serving to prevent it from becoming soggy. You can prepare the zucchini and corn mixture, the vinaigrette, and the other ingredients separately and store them in the refrigerator until ready to assemble.
Q2: I don’t have jalapeños. Can I use something else? A: Absolutely! If you don’t have jalapeños, you can use a pinch of red pepper flakes or a dash of hot sauce to add a little heat. Alternatively, you can omit the jalapeño altogether for a milder flavor.
Q3: Can I grill the zucchini instead of cooking it in a skillet? A: Yes, grilling the zucchini is a great option! It will add a smoky flavor to the salad. Simply grill the zucchini slices over medium heat until they are tender and slightly charred. Then, proceed with the rest of the recipe as directed.
Q4: What can I substitute for the feta cheese? A: If you don’t have feta cheese, you can substitute it with goat cheese, cotija cheese, or even a sprinkle of Parmesan cheese. For a vegan option, you can use a vegan feta substitute or simply omit the cheese altogether.
Q5: How long will this salad last in the refrigerator? A: This salad will last for up to 3 days in the refrigerator, stored in an airtight container. However, keep in mind that the tomatoes may become a bit softer over time. It’s best to consume the salad within the first day or two for the best texture and flavor.
