Charred Corn and Zucchini Salad (Cilantro Lime Vinaigrette)
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This Charred Corn and Zucchini Salad (Cilantro Lime Vinaigrette) 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.
Serve with Fresh Ceviche or Grilled Shrimp.
Quick Look: Charred Corn and Zucchini Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, gluten-free, can be made dairy-free and vegan
- Method: High-heat char + fresh toss with whisked vinaigrette
- Technique: Char corn and zucchini in a hot skillet for smoky depth, then add avocado and vinaigrette off heat
- Flavor & Texture: Smoky, sweet, tangy, herbaceous, creamy-crisp with bright citrus finish
Why You’ll Love This Summer Recipe!
The fresh, light ingredients make this salad ideal for hot summer days. It’s refreshing and fresh. This recipe is great for your next BBQ or summer picnic. Everyone loves it!
- Crowd-Pleaser: This salad is sure to be a hit at any gathering. Its vibrant colors and bold flavors make it visually appealing and delicious. Your guests will be asking for the recipe!
- Healthy and Fresh: Packed with fresh vegetables and healthy fats from the avocado and olive oil, this salad is a nutritious option that doesn’t compromise flavor. It’s a great way to incorporate more veggies into your meal.
You’ll also love our Homemade Cornbread, Hot Salsa, and Mexican Corn Dip.
Made With Amore,
Table of Contents
- Quick Look: Charred Corn and Zucchini Salad
- Why You’ll Love This Summer Recipe!
- Simple Ingredients
- Variations & Substitutions
- How to Make Corn and Zucchini Salad
- Charred Corn and Zucchini Salad (Cilantro Lime Vinaigrette) FAQs
- Serving Suggestions
- Recipe Tips
- More Mexican-Inspired Recipes
- Charred Corn and Zucchini Salad Recipe
Simple Ingredients
Fresh, vibrant ingredients come together to create a smoky, zesty summer salad that’s as simple as it is flavorful.
- Fresh Corn – Sweet, juicy kernels that add natural crunch and a summery flavor when lightly charred
- Zucchini – Tender and mild, it soaks up the smoky flavor from cooking while adding soft texture
- Avocado – Creamy and rich, it balances the charred vegetables with a buttery finish
- Red Onion – Adds sharpness, color, and a subtle sweetness when tossed with the warm vegetables
- Vinaigrette (lime juice & zest, honey, garlic, cilantro, salt & pepper) – A bright, tangy, herb-forward dressing that ties everything together with sweetness, acidity, and freshness
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Zucchini Substitute: Yellow squash is a great alternative and adds a similar texture with a slightly different flavor.
- Add Protein: To make this salad a complete meal, add grilled chicken, shrimp, or black beans for extra protein. You can even use this salad as a topping for my Shrimp Tacos!
- Additional Veggies: Include other fresh vegetables like cherry tomatoes, bell peppers, or cucumbers for more color and flavor. Try my Layered Eggplant, Zucchini, Tomato Casserole next!
- Experiment with Grains: Mix in cooked quinoa, farro, or couscous to make the salad more filling and add a different texture. You’ll like my Fregola Sarda Pasta Recipe with Zucchini.
How to Make Corn and Zucchini Salad
This salad is quick and easy to prepare with simple ingredients. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make the cilantro lime vinaigrette by whisking together all the ingredients in a bowl. Set aside.
- Add the red onions to a cast iron pan and cook until browned.
- Add the fresh corn and zucchini to the pan.
- Cook the corn and zucchini until charred and flavorful.
- Let cool, and add the fresh cilantro and avocado.
- Toss to combine with the vinaigrette.
Charred Corn and Zucchini Salad (Cilantro Lime Vinaigrette) FAQs
If you’re not a fan of cilantro, you can use fresh parsley, basil, or mint for a different flavor profile.
Add the avocado right before serving and toss it with a little lime juice to help slow oxidation.
Yes, you can use canned or frozen corn. If using canned corn, drain and rinse it well before charring. If using frozen corn, thaw and pat it dry before cooking to ensure it chars nicely.
Store the dressing and salad in the refrigerator separately for up to 3 days.
Serving Suggestions
This corn and zucchini salad is incredibly versatile. It can be served as a side dish to complement any summer meal, or even as a light main dish on its own. Pair it with Grilled Chicken, Tacos Al Pastor, or enjoy it with a piece of Ciabatta Bread. Make sure to end your meal with Mexican Fruit Salad or Strawberry Tres Leches Cake!
My Pro Tips
Recipe Tips
- Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good chare 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.
- Add the Avocado Last: This keeps it fresh, creamy, and from breaking down in the mix.
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Charred Corn and Zucchini Salad
Equipment
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:
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Add the chopped red onion and cook until it softens, about 2-3 minutes.
- Add the corn kernels and diced zucchini to the skillet. Season with salt and pepper to taste.
- Cook, stirring occasionally, until the vegetables are charred and tender, about 8-10 minutes.
- Remove the skillet from heat and let the vegetables cool slightly.
Make the Cilantro Lime Vinaigrette:
- 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:
- In a large bowl or serving platter, combine the charred corn and zucchini mixture with the cubed avocado.
- Drizzle the cilantro lime vinaigrette over the salad and toss gently to combine.
- Top with crumbled Mexican cheese or feta cheese and a few fresh cilantro leaves for garnish.
- Serve the salad as a side dish to your favorite summer meal. Enjoy!
Notes
- Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good chare 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.
- Add the Avocado Last: This keeps it fresh, creamy, and from breaking down in the mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Charred Corn and Zucchini Salad looks absolutely delightful! Your creativity in combining flavours and textures truly shines through in this recipe. Thank you for sharing such an inspiring dish.
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A summertime favorite in our house!