Charred Zucchini Mexican Sweet Corn Salad
Enjoy fresh flavors with our Charred Zucchini Mexican Sweet Corn Salad! Perfect for summer gatherings—try it today!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 3 medium zucchini
- 1 medium sweet pepper
- 5 medium ears of sweet corn
- 2 tablespoons olive oil
- 1 small jalapeno pepper
- 1/4 cup minced fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat and oil it well.
- Grill the zucchini halves and sweet pepper quarters for about 5-6 minutes on each side until charred. Let cool before cutting into bite-sized pieces.
- Grill the whole corn ears for around 10 minutes, turning occasionally. Allow to cool, then cut kernels off the cob into a mixing bowl.
- In another bowl, whisk together olive oil, minced jalapeno, cilantro, lime juice, Dijon mustard, salt, and pepper.
- Combine grilled corn with charred zucchini and sweet pepper in the bowl. Pour dressing over the top and toss gently.
- Serve chilled or at room temperature; garnish with extra cilantro if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg