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20-Minute Summer Squash and Corn Fiesta Salad

20-Minute Summer Squash and Corn Fiesta Salad

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.
Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 129kcal


  • 2 1/2 Tbsp. olive oil divided
  • 2 medium zucchinis halved lengthwise and cut into 1/2-inch-thick slices
  • 2 medium yellow squashes halved lengthwise and cut into 1/2-inch-thick slices
  • 1/2 tsp. kosher salt divided
  • 2 1/2 cups frozen fire-roasted corn thawed*
  • 1 tsp. lime zest plus 2 Tbsp. fresh lime juice
  • 1 tsp. minced garlic
  • 1/2 tsp. chili powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 3 Tbsp. fresh Cotija cheese or queso fresco crumbled
  • Optional: 1/2 cup halved cherry tomatoes


  • Heat 1 Tablespoon oil in a large nonstick skillet over medium-high. Add zucchini and squash; season with 1/4 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 1 1/2 Tablespoons oil, 1/4 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.


Serving: 1g | Calories: 129kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 231mg | Fiber: 2g | Sugar: 4g