20-Minute Summer Squash and Corn Fiesta Salad
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
20-minute summer squash and corn fiesta salad with chili-lime vinaigrette, Cotija cheese, and cilantro. A simple and flavorful side for fast weeknight dinners or weekend cookouts.
  • 2½ Tbsp. olive 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
  • Optional: ½ cup halved cherry tomatoes
  1. Heat 1 Tablespoon 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.
  2. 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, refer to text in post.
Nutrition Information
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
Recipe by Dishing Out Health at https://dishingouthealth.com/20-minute-summer-squash-and-corn-fiesta-salad/