Charred Zucchini Mexican Sweet Corn Salad
Smoky grilled zucchini, charred sweet corn, and tons of other summery goodness collide in this sweet corn Mexican salad that's easy to whip up and packed with flavor!
Servings 6 servings
Calories 168kcal
Ingredients
Salad
- 3 medium zucchini, halved widthwise
- 1 medium sweet pepper, cored and cut into quarters
- 5 medium ears sweet corn, husks and silk removed
- 2 tablespoons olive oil
- 1 small jalapeno pepper, minced
- 1/4 cup minced fresh cilantro
Dressing
- 1/4 cup freshly-squeezed lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon agave nectar or honey
- 2 tablespoons minced fresh cilantro
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Salad
- Rub zucchini, sweet pepper, and corn with olive oil. Heat a grill to medium-high heat, then grill veggies directly on grates until zucchini and pepper are tender and corn is slightly charred.
- Allow corn, zucchini, and sweet pepper to cool several minutes, then remove corn from cobs and dice zucchini and pepper into 1/2-in cubes.
- Combine corn, zucchini, sweet pepper, jalapeno pepper, and cilantro in a large bowl. Set aside.
Dressing
- In a small bowl, whisk lime juice, mustard, agave, and cilantro. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
- Pour dressing over salad and toss to evenly coat. Season with salt and pepper to taste. Chill salad until ready to serve and enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 3 days.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 16.5g | Protein: 2.7g | Fat: 11.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 10.1g | Sodium: 37mg | Fiber: 2.6g | Sugar: 3.8g