Zucchini Corn Cotija Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the zucchini into thin rounds and brush with olive oil.
• STEP 3.Grill the zucchini rounds for 2-3 minutes on each side, until lightly charred.
• STEP 4.In a large bowl, combine the grilled zucchini, cooked corn, chopped cilantro, and lime juice.
• STEP 5.Toss everything together until well combined.
• STEP 6.Sprinkle crumbled cotija cheese on top of the salad.
• STEP 7.Serve the salad immediately or refrigerate for later use.

Cooking Tips

• If you don't have a grill, you can also cook the zucchini rounds in a grill pan or on a stovetop griddle.
• For extra flavor, you can add some diced red onion or jalapeno to the salad.
• To make it a complete meal, you can add some grilled chicken or shrimp on top of the salad.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a good toss to redistribute the flavors.
• You can serve this salad as a side dish with grilled meats or as a light lunch option.