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A black bowl filled with corn kernels and zucchini with a serving spoon and grilled shrimp

Mexican Grilled Corn and Squash Salad

Print Recipe
Grilled corn and zucchini are mixed with red onion, cilantro and served with a delicious jalapeno dressing.
Course Side dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 176
Author Janette

Ingredients

For the dressing:

  • ½ cup (118 ml) olive or avocado oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove
  • 2 teaspoons lime zest 2 small limes
  • 1 teaspoon lime juice
  • ½ teaspoon cumin
  • ¾ teaspoon salt
  • Large handful of cilantro leaves
  • 1 ½ tablespoons green spicy jalapeño sauce
  • 2 tablespoons honey

For the vegetables:

  • 4 corn on the cob
  • 2 zucchini sliced lengthwise
  • Vegetable oil
  • ½ cup (64 grams) red onion chopped
  • ¼ cup (60 grams) canned green chiles mild or spicy
  • 2 ½ tablespoons fresh cilantro/coriander chopped

Instructions

  • To a blender add the ingredients for the dressing, blend until smooth, set aside. Yields ½ cup dressing.
  • Heat an outdoor grill or grill pan. Brush the corn cobs with the oil. When the grill is hot, add the corn and cook on each side, turning as needed until a nice char develops. Remove and set aside to cool.
  • Brush the zucchini slices with oil and grill until lightly charred on each side. Set aside to cool.
  • Once the corn is cooled, lay on its side and cut off all the kernels and add to a mixing bowl. Chop the zucchini and add to the corn along with the onion, green chiles and cilantro. Mix well.
  • Drizzle in the dressing and stir well to coat. You can make this salad 2 days ahead which gives the flavors to intensify.

Video

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 622mg | Fiber: 4g | Sugar: 12g