Zucchini and Corn Salad
A refreshing summer side dish that's both healthy and bursting with flavor, combining the sweetness of fresh corn with the crisp texture of zucchini.
Ingredients
- 3 medium zucchini diced into ¼-inch pieces
- 3 ears of fresh corn kernels removed (or 2 cups frozen corn)
- 1 red bell pepper finely diced
- ½ red onion finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin optional
- 1 avocado diced (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the corn kernels and cook for 3-4 minutes until slightly charred. Transfer to a large bowl.
- In the same skillet, add another tablespoon of oil and sauté the diced zucchini for 2-3 minutes. You want them to be tender-crisp, not mushy. Add to the bowl with corn.
- Combine the diced bell pepper and red onion with the zucchini and corn mixture.
- In a small bowl, whisk together the remaining olive oil, lime juice, minced garlic, salt, pepper, and cumin (if using).
- Pour the dressing over the vegetables and toss gently to combine.
- Fold in the fresh cilantro.
- If using avocado, add it just before serving to prevent browning.