Description
A lively Mexican-inspired salad blending crisp zucchini, juicy corn, and tangy feta with a zesty lime-cilantro dressing. No-cook, 30-minute prep, and perfect for summer gatherings.
Ingredients
4 ears fresh sweet corn (or 2½–3 cups thawed frozen corn)
1 large red bell pepper, finely chopped
2 cups chopped zucchini (about 1 medium)
¼ cup crumbled feta cheese
1/3 cup chopped fresh cilantro
1 cup sour cream
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Grill or boil corn on the cob (if using fresh) until tender; let cool, then cut kernels off cobs.
Chop zucchini into ½-inch cubes and red bell pepper into small dice.
In a large bowl, combine zucchini, red pepper, and corn kernels.
In a separate bowl, mix sour cream, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
Pour dressing over the vegetable mixture, toss to coat.
Top with crumbled feta and chopped cilantro before serving.
Notes
For vegan version, omit feta and substitute sour cream with Greek yogurt or avocado.
Use frozen corn for a no-grill option.
Store in an airtight container in the refrigerator for up to 2 days (toss dressing separately for longer freshness).