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Grilled Corn and Zucchini Salad with Cotija

Charred sweet corn and grilled zucchini tossed with crumbled cotija, lime, and cilantro — a smoky, bright summer salad that makes the most of the garden and the grill at their peak.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Grill or grill pan
  • Mixing bowl

Ingredients
  

  • 4 ears fresh corn, husked
  • 2 medium zucchini, halved lengthwise
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt to taste

Instructions
 

  • Preheat the grill to medium-high. Brush the corn and zucchini with olive oil and season with salt.
  • Grill the corn, turning, until charred all over, about 10 minutes. Grill the zucchini until tender and marked, about 3 minutes per side.
  • Let cool slightly, then cut the corn off the cobs and chop the zucchini. Add both to a bowl.
  • Toss with lime juice, cilantro, chili powder, and most of the cotija. Season to taste, top with the remaining cotija, and serve.