20 Minute Zucchini and Corn Fiesta Salad Recipe
This vibrant 20 Minute Zucchini and Corn Fiesta Salad combines golden sautéed zucchini, sweet corn, spicy jalapeño, and zesty chili-lime vinaigrette, creating a fresh and flavorful dish perfect for a quick lunch or side. Finished with juicy cherry tomatoes and creamy feta, this easy-to-make salad bursts with vibrant colors and a delightful mix of textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 3 small-medium zucchinis, sliced into 1/4 inch thick coins
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn, thawed (or 2 ears fresh grilled corn)
- 1 pint cherry tomatoes, halved
- 3 Tbsp. fresh cilantro, finely chopped, plus more for garnish
Oils and Seasonings
- 5 Tbsp. extra-virgin olive oil (divided: 2 Tbsp. for cooking, 3 Tbsp. for vinaigrette)
- 1/4 tsp. kosher salt for cooking mixture
- 1/4 tsp. kosher salt for vinaigrette
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 2 Tbsp. fresh lime juice
Dairy
- 1/2 cup crumbled feta cheese
Instructions
- Sauté Zucchini and Aromatics: Heat 2 tablespoons of extra-virgin 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 pieces are golden-brown and tender. Then add the finely chopped jalapeño and minced garlic; cook for an additional 2 minutes until fragrant and aromatic. Stir in the thawed corn and cook for 1 more minute until heated through. Season the mixture with 1/4 teaspoon kosher salt, then transfer to a large bowl.
- Prepare Chili-Lime Vinaigrette: In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, fresh lime juice, chili powder, 1/4 teaspoon kosher salt, ground cumin, and 3 tablespoons chopped fresh cilantro until well combined.
- Assemble the Salad: Add the halved cherry tomatoes and crumbled feta cheese to the bowl with the zucchini mixture. Pour the prepared chili-lime vinaigrette over all ingredients. Gently toss everything together until evenly coated with the dressing.
- Garnish and Serve: Garnish the salad with additional chopped cilantro if desired. Serve immediately or chilled for a refreshing, quick salad option.
Notes
- If using fresh corn, grilling it before adding imparts a smoky flavor.
- Adjust the amount of jalapeño or omit seeds to control spiciness.
- This salad can be served warm or cold, making it versatile for different meals.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
