Creamy Corn and Zucchini Salad — A healthy EASY salad that’s ready in 15 minutes and so flavorful!! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!!
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Creamy Zucchini Corn Salad
Corn and zucchini are two of my favorite summertime vegetables. Grilling them helps them taste just that much better. Especially when they’re tossed in a creamy sauce and you add cheese.
This creamy corn salad is an easy-breezy salad that’s ready in 15 minutes and layered with Mexican-inspired flavors including green onions, cilantro, queso fresco, and I tossed everything in a lime and agave-infused sauce.
I loved eating this for lunch and it’s also a perfect weeknight side dish. Or make it for your next picnic or potluck because everyone will gobble it up.
Ingredients in Corn and Zucchini Salad
To make this Mexican-inspired grilled corn and zucchini salad, you’ll need:
- Fresh corn
- Zucchini
- Green onions
- Fresh cilantro
- Greek yogurt
- Lime juice
- Agave nectar
- Queso fresco
Dressing Tip
I used 0% fat Greek yogurt to make the Mexican dressing, but you’d never know it because the sauce tastes so luxurious and really helps this naturally vegetarian, gluten-free, and pretty darn healthy zucchini corn salad really sing.
The sauce coats everything beautifully, yet lightly, as to not drown out the flavor of the glorious sweet corn and zucchini.
How to Make Creamy Zucchini Corn Salad
The grilled corn and zucchini salad is a breeze to make! And no, you don’t have to own a grill to make this recipe (more on that later in the post!).
Follow these basic instructions:
- Drizzle the corn and zucchini with olive oil and grill to your desired consistency.
- Once cooked, cut the corn kernels off the cob using a sharp knife.
- Add everything to a large bowl and gently toss to combine.
- Garnish with queso fresco and enjoy!
Recipe FAQs
Yes, this easy corn zucchini salad will last up to 4 days in the fridge. However, I recommend serving it within 24 hours of making it.
This creamy zucchini and corn salad can be served warm or cold — it really just depends on your preference!
Yes, very easily! If you don’t own a grill, I suggest using a grill pan and cooking the veggies on your stove. And if you don’t own a grill pan, just saute the vegetables. They won’t have that smoky grilled flavor, but the salad will still be delicious.
I recommend grilling the zucchini in a grill basket so that the zucchini doesn’t slip through the grill grates.
I prefer grilling sweet corn without the husk as the slight charring adds a wonderful flavor to this zucchini corn salad. But you’re welcome to grill the corn in the husk or in foil if that’s what you prefer.
What to Serve with Mexican Zucchini Corn Salad
Pair the grilled zucchini and corn salad with your favorite Mexican entrees and side dishes for a complete feast! Try serving the salad with one or more of the following:
- Grilled Pepper Jack Chicken
- Sheet Pan Chicken Fajitas
- Salsa Verde Chicken Enchiladas
- Grilled Cilantro Lime Chicken
- Air Fryer Chicken Taquitos
- Loaded Vegetarian Burritos
- Shrimp-Stuffed Avocados
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Creamy Mexican Grilled Corn and Zucchini Salad
Ingredients
- 4 ears fresh corn, cleaned
- olive oil, as necessary to coat
- 2 large zucchini, trimmed and cut into 1/2-inch pieces
- 3 green onions, trimmed and sliced into thin rounds
- about 1/3 cup finely minced fresh cilantro, or to taste
- 6 ounces Greek yogurt, I used 0% fat
- 3 to 4 tablespoons lime juice
- 1 to 2 tablespoons agave nectar, honey may be substituted
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- about 4 ounces queso fresco, diced small (I find the cheese at my regular grocery store but if you can’t find it easily, feta, goat, or a sharp white cheddar cheese may be substituted)
Instructions
- Preheat outdoor grill to medium-high heat or use an indoor grill pan and heat over medium-high heat.
- Evenly and liberally drizzle the corn with olive oil and massage it into the ears; set aside on a plate.
- Add the zucchini pieces to a grill basket (if you don’t have a grill basket you’ll need to cut them in large enough rounds so they don’t fall through the grates) and evenly drizzle with olive oil to coat.
- Place the corn and zucchini on the grill and cook for about 8 to 10 minutes, or until it’s as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking and toss zucchini every couple of minutes.
- Place cooked corn on a cutting board and using a sharp knife, cut the kernels off the cobs, and place the kernels into a large bowl.
- Add the zucchini, green onions, and cilantro to the bowl; set aside.
- To a medium bowl, add the Greek yogurt, lime juice, agave, salt, pepper, and whisk until smooth. Taste and add more lime juice, agave, salt, etc. if desired.
- Evenly drizzle sauce over corn and zucchini and stir to combine. Taste and add more salt or pepper if desired.
- Add the queso fresco and stir to combine. Serve immediately or refrigerate and serve chilled.
Notes
- Extra will keep airtight in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this last night and loved it! I like that this is a healthier recipe that doesn’t taste “healthy” at all. I served it with baked taco chicken and some tortilla chips for dipping, yum!
Made this last night and loved it! I like that this is a healthier recipe that doesn’t taste “healthy” at all. I served it with baked taco chicken and some tortilla chips for dipping, yum!
Oh wow thank you! Thanks for the 5 star review and glad that you loved it and that it didn’t taste healthy! 😃
Made the grilled Mexican Corn and Zucchini salad. Really liked it. I like heat so gave it a pinch of red pepper flakes.Had leftover’s tonight and hubby said it tasted even better.Thanks for the recipe. It’s a keeper!!
Thanks for trying the recipe and I’m glad it came out great for you!
Gorgeous salad, Averie! Grilled corn and zucchini is the best way to enjoy both. :)
Thanks so much!
This is an amazing way to use up summer vegetables!
Paige
https://thehappyflammily.com
It was so simple but so good!
I have made your sweet and sour zucchini corn salad a couple of times this summer so I know we’ll love this too. Grilled vegetables are so good and everything in this sounds amazing. Can’t wait to try it some time this weekend!
It’s funny I just pinned that recipe because it’s such a seasonal summer recipe and hadn’t thought of it in ages! I’m glad you’re still making it! I know you’ll enjoy this one too!
We did this one yesterday and Jon did a fantastic job of grilling the vegetables! I think grilling zucchini keeps it from getting too watery. The cilantro sauce is amazing (I made extra to drizzle over tomatoes today). Loved both of last week’s veggie recipes!
I’m glad you loved the cilantro sauce and I totally agree that grilling zucchini reduces the watery-ness it can get in other preparations. Glad you loved both of the veggie recipes from last week! Thanks for trying them both!