Ingredients
Vegetables and Cheese
- 3 small-medium zucchinis, sliced into 1/4 inch thick coins
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 minced garlic cloves
- 1 1/2 cups frozen corn, thawed (or 2 ears fresh grilled corn)
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Oils and Seasonings
- 2 Tbsp. extra-virgin olive oil (for cooking)
- 3 Tbsp. extra-virgin olive oil (for dressing)
- 1/4 tsp. kosher salt (for zucchini mixture)
- 1/4 tsp. kosher salt (for dressing)
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 2 Tbsp. fresh lime juice
- 3 Tbsp. finely chopped fresh cilantro, plus more for garnish
Instructions
- Sauté Zucchini and Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 5 to 7 minutes, stirring occasionally, until the zucchini is golden-brown and tender. Then, add the finely chopped jalapeño and minced garlic cloves and cook for an additional 2 minutes until fragrant.
- Add Corn and Season: Stir in the thawed corn and cook for 1 more minute until heated through. Season the mixture with 1/4 teaspoon kosher salt. Transfer this warm vegetable mixture to a large mixing bowl.
- Prepare Chili-Lime Vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, fresh lime juice, chili powder, 1/4 teaspoon kosher salt, ground cumin, and 3 tablespoons of chopped fresh cilantro. This creates a bright, tangy dressing with a subtle smoky spice.
- Combine Salad Ingredients: Add the halved cherry tomatoes and crumbled feta cheese to the zucchini and corn mixture. Pour the prepared vinaigrette over the salad and gently toss everything together to evenly coat the ingredients with the dressing.
- Garnish and Serve: Sprinkle additional chopped fresh cilantro on top for garnish if desired. Serve immediately for best freshness and vibrant flavor.
Notes
- Frozen fire-roasted corn adds a smoky flavor, but fresh grilled corn can be used when in season.
- Adjust the amount of jalapeño based on your heat preference; removing seeds and ribs reduces spiciness.
- This salad can be served warm or at room temperature.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
- Leftover salad can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
