Grilled Creamy Corn & Zucchini Mexican Salad

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Creamy Corn and Zucchini Salad – A healthy, EASY salad, ready in 15 minutes and so tasty! Corn, zucchini, coriander, fresh cheese and more are mixed in a delicious creamy lime sauce!

Creamy Corn Salad with Zucchini

Corn and zucchini are two of my favorite summer vegetables. Grilling them helps them taste alone. so much best. Especially when a creamy sauce is added and cheese is added.

This creamy corn salad is an easy-to-make salad that's ready in 15 minutes and with Mexican-inspired flavors like green onions, cilantro, fresh cheese, and I tossed it all in a lime-infused agave sauce.

I used 0% fat Greek yogurt, but you would never know because the sauce tastes so luxurious and really helps sing this naturally vegetarian, gluten-free and pretty healthy zucchini salad.

The sauce covers everything beautifully, but lightly, so as not to smother the flavor of the glorious sweet corn and zucchini. If you have avocado on hand, it would be a wonderful addition.

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I loved eating this for lunch and it's also a perfect accompaniment for the weekday night. Or make it for your next picnic or meal because everyone will eat it.

What is in the corn and zucchini salad?

To make this summer corn salad, you will need:

  • Fresh corn
  • Zucchini
  • Green onions
  • Fresh coriander
  • greek yogurt
  • Lime juice
  • Agave nectar
  • Fresh cheese

How to Make Creamy Corn Zucchini Salad

Drizzle the corn and zucchini with olive oil and grill until the desired consistency is obtained. Once cooked, cut the corn kernels with a sharp knife.

Add everything to a large bowl and mix gently to combine. Decorate with fresh cheese and enjoy!

Can I make this creamy corn salad in advance?

Yes, this easy corn salad will last up to 4 days in the refrigerator. However, I recommend serving it within 24 hours of making it.

Tips for making corn and zucchini salad

I recommend roasting the zucchini in a grill basket so it doesn't slide through the racks.

I prefer roasting sweet corn without the husk, as the light charring adds wonderful flavor to this zucchini corn salad. But you can roast the corn in the husk or in foil if that's what you prefer.

This creamy zucchini salad can be served hot or cold, it really depends on your preference!


  • 4 ears of fresh corn, clean
  • olive oil as needed to cover
  • 2 large zucchini, cut and cut into 1/2 inch pieces
  • 3 green onions, cut and thinly sliced
  • about 1/3 cup fresh cilantro, finely chopped, or to taste
  • 6 ounces of Greek yogurt (I used 0% fat)
  • 3 to 4 tablespoons of lime juice
  • 1 to 2 tablespoons of agave nectar (honey can be substituted)
  • 1 teaspoon of kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • about 4 ounces of fresh cheese, diced (I find cheese in my usual supermarket, but if you can't find it easily you can substitute feta, goat, or white cheddar cheese)


    1. Preheat the outer grill to medium-high heat or use an inner skillet and heat over medium-high heat.
    2. Sprinkle the corn evenly and generously with olive oil and massage into the ears; reserve on a plate.
    3. Add the zucchini pieces to a grill basket (if you don't have a grill basket, you'll need to cut them into slices large enough so they don't fall through the racks) and drizzle them evenly with olive oil to cover them.
    4. Place the corn and zucchini on the grill and cook for about 8 to 10 minutes, or until cooked through as desired; turn the corn a quarter of a turn every two minutes to ensure even cooking and mix the zucchini every two minutes.
    5. Place the cooked corn on a cutting board and with a sharp knife, cut the kernels from the cobs and place them in a large bowl.
    6. Add zucchini, green onions, and cilantro to bowl; set aside.
    7. In a medium bowl, add the Greek yogurt, lime juice, agave, salt, pepper, and beat until smooth. Try and add more lime juice, agave, salt, etc. If you wish.
    8. Evenly drizzle sauce over corn and zucchini and stir to combine. Try and add more salt or pepper if desired.
    9. Add fresh cheese and stir to combine. Serve immediately or refrigerate and serve cold.


  • Extra will keep it airtight in the refrigerator for up to 4 days.

Nutritional information:


4 4

Portion size:

one Amount per proportion: Calories: 261 Total Fat: 12 g Saturated Fat: 4 g Trans Fat: 0 g Unsaturated Fat: 6 g Cholesterol: 22 mg Sodium: 763 mg Carbohydrates: 30 g Fiber: 3 g Sugar: 13 g Protein: 13 g

More Mexican salad recipes:


Thin Mexican Bean and Corn Salad: Two types of beans, juicy corn, tomatoes, peppers, and more, mixed in a light chili, lime, and cumin vinaigrette! Healthy, easy, ready in 5 minutes and loaded with flavor!

Avocado, black beans and corn salad with lime and cumin vinaigrette: everything tastes better with avocado! Easy, healthy and flavorful!

Grilled Chicken and Corn Salad – an EASY salad that's ready in 15 minutes and you can't stop eating it! Tender chicken, juicy corn, crispy bell peppers and tomatoes, creamy avocado, coriander, and fresh lime juice for the WIN!

Grilled Corn and Avocado Salad – an EASY and HEALTHY salad that's ready in 10 minutes and you can't stop eating it! Juicy corn, creamy avocado, coriander, and fresh lime juice is a PARTY in your mouth!

Layered Beef Taco Salad: A classic taco salad that everyone LOVES, is EASY and ready in 20 minutes! There's ground beef, refried beans, red bell peppers, tortilla chips, cheese, lettuce, and tomatoes!

Cilantro and Lime Shrimp and Black Bean Salad: Tender juicy shrimp, black beans, avocado, cilantro and more topped with a lime sauce that is a PARTY in your mouth. An EASY and HEALTHY Mexican-inspired salad that's ready in 10 minutes!

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