20-minute summer squash and corn fiesta salad with chili-lime vinaigrette, Cotija cheese, and cilantro. Simple, crunchy, and wildly flavorful—the perfect side for both weeknight dinners or weekend cookouts.
- 2 Tbsp. canola oil, divided
- 2 medium zucchinis, halved lengthwise and cut into ½-inch-thick slices
- 2 medium yellow squashes, halved lengthwise and cut into ½-inch-thick slices
- ½ tsp. kosher salt, divided
- 2½ cups frozen fire-roasted corn, thawed*
- 1 tsp. lime zest, plus 2 Tbsp. fresh lime juice
- 1 tsp. minced garlic
- ½ tsp. chili powder
- ¼ tsp. crushed red pepper flakes
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 Tbsp. fresh Cotija cheese or queso fresco, crumbled
- Heat ½ Tablespoon canola oil in a large nonstick skillet over medium-high. Add zucchini and squash; season with ¼ teaspoon salt. Cook 5 to 6 minutes, stirring only occasionally, until golden-brown and tender. Stir in corn, cook 1 to 2 minutes, until heated through. Transfer to a bowl.
- Combine remaining 1½ Tablespoons oil, ¼ teaspoon salt, lime zest and juice, garlic, chili powder, and red pepper flakes; stir with a whisk. Pour dressing in bowl with squash mixture. Add cilantro and toss to combine. Sprinkle cheese overtop. Garnish with additional cilantro and chopped tomatoes, if desired.
If using fresh ears of corn: if you already have the grill fired up, throw fresh ears of corn straight on the grill grates to achieve the ultimate charred, smoky flavor. Otherwise, you can skip the grill, and char ears of corn directly over the flame of gas burners over high heat. Cook 3 to 5 minutes, turning cobs with tongs until evenly charred.
Serving size: ⅙th of recipe Calories: 129 Fat: 7 gm Saturated fat: 1 gm Carbohydrates: 17 gm Sugar: 4 gm Sodium: 231 mg Fiber: 2 gm Protein: 4 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.