This Chili Corn and Zucchini Salad makes the perfect side dish or topping for enchiladas, tacos, or salsa chicken. It also makes great leftovers that you can snack on throughout the week.
Don’t you just love it when you have a simple recipe that is perfect for bringing to group dinners, serving to last minute guests, or making when you need something to eat right this minute? That’s what I love about this recipe – it is simple, it has vegetables, and it comes together in no time.
I also love that it is so easy to make this spicier if you prefer a little more heat to your dish. I have two teaspoons of chili powder in the recipe, which is a decent amount of spice (to me), but if you’d like more then I would definitely recommend adding another 1/2 teaspoon or so, to taste. Freshly chopped jalapeno would also be great in this dish!
I have served this alongside salsa chicken, as a topping with beef tacos, and have just eaten it by itself for lunch. If you have leftovers, I think it would also be delicious with a sunny side up egg and some bacon in the morning!
Chili Corn and Zucchini Salad
A tasty and quick Mexican inspired side dish that goes well with tacos, enchiladas, or burritos.
- 3 Tablespoons avocado oil divided
- 2 teaspoons chili powder
- 1 1/2 Tablespoons fresh cilantro, chopped
- 1 1/2 Tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 3-4 corn cobs; corn kernels sliced off of the cobs
- 1 zucchini, diced
- 1-2 Tablespoons lemon juice
- 1 avocado, sliced (optional)
Combine 1 1/2 Tablespoons of avocado oil with the next six ingredients (through the crushed red pepper) in a small bowl and mix to form a smooth paste. Heat the remaining 1 /2 Tablespoons avocado oil in a large skillet over medium-high heat.
Add the corn and cook for 5 minutes, stirring occasionally. Add the diced zucchini and the seasoning paste and stir to combine. Cook for an additional 5 minutes, or until the zucchini is softened to your liking. Remove from heat and add lemon juice, stir to combine, and serve with sliced avocado!
Adapted from the Cuisine a Latina cookbook.