Best 3 Corn And Zucchini Salad With Feta Recipes
Savor the vibrant flavors of summer with this delightful corn and zucchini salad with feta, a refreshing and colorful dish that bursts with garden-fresh goodness. Featuring tender corn kernels, crisp zucchini ribbons, juicy tomatoes, and creamy feta cheese, this salad is a symphony of textures and flavors. Tossed in a zesty dressing of olive oil, lemon juice, fresh herbs, and a touch of honey, this salad is a perfect side dish for grilled meats or fish, or as a light and satisfying vegetarian main course. To elevate your culinary experience, the article also includes three additional salad recipes that showcase the versatility of corn and zucchini: a smoky grilled corn salad with avocado and cilantro, a refreshing cucumber and corn salad with a tangy dressing, and a hearty quinoa salad with roasted corn and zucchini. With its vibrant colors, delightful flavors, and abundance of fresh ingredients, this collection of corn and zucchini recipes will add a touch of summer magic to your table.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CORN SALAD
Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!
Provided by Katya
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
- In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
- Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.
Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg
CORN AND ZUCCHINI SALAD WITH FETA
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian High Fiber Dinner Lunch Corn Zucchini Summer Healthy Raw Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
- Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
- Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
CORN AND ZUCCHINI ORZO SALAD
This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
- In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.
Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
Tips:
- Choose fresh, high-quality ingredients: The fresher the vegetables and feta, the better the salad will taste. Look for corn and zucchini that is brightly colored and free of blemishes. Feta should be crumbly and white.
- Use a sharp knife: A sharp knife will make it easier to cut the vegetables into even pieces. This will help them cook evenly and look more appealing in the salad.
- Don't overcook the vegetables: Corn and zucchini should be cooked until they are tender but still have a little bit of a crunch. Overcooked vegetables will be mushy and bland.
- Use a light hand with the dressing: The dressing should complement the flavors of the vegetables and feta, not overpower them. Start with a small amount of dressing and add more to taste.
- Let the salad chill before serving: This will allow the flavors to meld and the salad to become more refreshing.
Conclusion:
Corn and zucchini salad with feta is a delicious, healthy, and easy-to-make summer salad. It's perfect for potlucks, barbecues, or weekday meals. With its fresh, vibrant flavors and colorful appearance, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a light and refreshing summer salad, give corn and zucchini salad with feta a try. You won't be disappointed.
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