Creamy Mexican Grilled Corn and Zucchini Salad
This vibrant salad combines smoky grilled corn and tender zucchini with a creamy Greek yogurt dressing, perfect for summer gatherings or a light dinner.
Ingredients
Grilled Vegetables
- 4 ears fresh corn Sweet, plump kernels that bring a burst of flavor.
- 2 medium zucchini Tender, mild-flavored vegetable that adds texture and freshness.
Dressing
- 1 cup Greek yogurt Creamy base for the dressing that also adds protein.
- 2 tablespoons lime juice Elevates flavors with pleasant acidity.
- 1 tablespoon agave nectar Sweetener that balances the tanginess.
- 1 teaspoon kosher salt Enhances flavors.
- 1/2 teaspoon freshly ground black pepper Adds warmth and depth.
Toppings
- 1/2 cup queso fresco Crumbly cheese that adds creaminess and a salty punch.
- 1/4 cup green onions Sharp yet subtle flavor.
- 1/4 cup fresh cilantro Bright herb that brings a refreshing lushness.
Oil for Grilling
- 2 tablespoons olive oil Enhances the grilling process.
Instructions
Preparation
- Preheat the grill to medium-high heat, approximately 400°F (204°C).
- Drizzle the cleaned ears of corn with olive oil, ensuring they are well-coated.
- Drizzle olive oil over the zucchini pieces, tossing to coat before placing them in a grill basket.
Grilling
- Place the corn and zucchini on the grill, cooking for 8 to 10 minutes, turning occasionally until they are lightly charred.
Assembly
- Remove the corn from the grill and carefully cut the kernels off the cobs into a large bowl.
- Add the grilled zucchini pieces, along with green onions and cilantro, to the bowl with the corn.
- In a medium bowl, whisk together Greek yogurt, lime juice, agave nectar, kosher salt, and freshly ground black pepper until smooth.
- Drizzle the dressing over the corn and zucchini mixture, stirring gently to combine before adding the diced queso fresco.
- Serve immediately for a warm dish, or refrigerate to enjoy it chilled later.
Notes
For best flavor, use fresh corn and adjust dressing ingredients to taste. Store leftovers in an airtight container for up to three days.