Charred Corn and Zucchini Salad

5 from 1 vote

Charred Corn and Zucchini Salad

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.

Prep Time5

Cook Time15

Total Time20

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: corn and zucchini salad, mexican food, side

Servings: servings

Author: Elena Davis

Equipment

Cast-Iron Skillet

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

US Customary - Metric

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