It’s officially the first day of summer! To kick it off, I’m sharing this Mexican grilled zucchini and corn salad with shrimp. It has a tangy dressing, is packed full of fresh summer veggies, and makes a great appetizer for a summer BBQ party. AND I’ve teamed up with some of my favorite bloggers so you’ll have your summer BBQ menu all the way from the appetizers, to main dishes, dessert, and drinks.
I’ve been on a zucchini kick lately, but can you blame me with all the fresh summer vegetables that are rolling into the farmers market? This week, I’m throwing corn and tomatoes into the mix. This Mexican grilled zucchini and corn salad was inspired by my yoga teacher and friend Kelly, but I put a little Emily twist on it.
You all know how much I love a good dressing, and the one I whipped up for this salad does not disappoint! It’s also extremely simple with just three ingredients, which in my book gets it major bonus points.
I took this Mexican grilled zucchini and corn salad to another level and added grilled shrimp to the mix. I love shrimp because it’s a really light protein choice, and it goes really well with this fresh summer salad. If you’d like, you can leave the shrimp out. But I personally love the extra heartiness that they add to this dish.
If you don’t have a grill, you could roast the zucchini and corn or sauté it in a pan on the stove. I don’t have a grill so I actually just used my cast-iron grill pan. You do what you gotta do to make this Mexican grilled zucchini and corn salad work for you!
I’m heading home next week for a bachelorette party followed by a week at the lake with my family. I CANNOT WAIT. This Mexican grilled zucchini and corn salad will definitely be on the menu. I’m crossing my fingers that my mom’s garden will be bursting with zucchini and tomatoes, and all I’l have to do is walk out the back door to get the majority of the ingredients I need to make this dish.
I hope you all enjoy this recipe as much as I do! And don’t forget to check out the rest of the recipes in the virtual summer BBQ below!
PIN THE MEXICAN GRILLED ZUCCHINI AND CORN SALAD FOR LATER
This Mexican grilled zucchini and corn salad with shrimp has a tangy dressing, is packed full of fresh summer veggies, and makes a great appetizer for a summer BBQ party
- 5 ears corn
- 1/2 red onion, diced
- 2 tbsp coconut oil
- 3 zucchini, diced
- 1 pint cherry tomatoes, halved
- 1 tbsp crushed red chili peppers
- 3 garlic cloves, minced
- salt and pepper
- 1 pound shrimp
- 2 tbsp garlic salt
- 2 limes, juiced
- 2 tbsp olive oil
- 1 tbsp honey
- salt and pepper to taste
Warm up your cast-iron grill pan over medium high heat. Add 1 tbsp coconut oil to the cast-iron to melt. If you don't have a cast-iron a sautè pan will also work.
Add your red onion to the pan, season with salt, and cook until translucent, stirring frequently.
Remove corn from the cob and add to your pan along with garlic, crushed red pepper, and additional coconut oil and salt. Stir to combine, and cook until browned.
Next, remove the corn mixture from the pan and add your diced zucchini. Don't add salt yet! Just add more coconut oil and sautè. After 2-3 minutes, or your zucchini starts to brown, you can add salt. Stir well and keep cooking.
When the zucchini is evenly browned add the corn mixture back in and stir everything together. Allow your grilled salad to continue cooking for a few more minutes, providing time for the flavors to all blend together.
Meanwhile, heat a separate pan over medium heat to cook your shrimp. Add shrimp to the pan, season with garlic salt and pepper, and cook until pink. This happens quickly, so keep an eye on the shrimp!
To assemble, add tomato halves to the bottom of the bowl, add the zucchini and corn mixture, and top with the shrimp. Finally, drizzle your dressing on top and toss well to combine! *This salad can be served hot or cold.*
More recipes for your summer BBQ parties are below!
Greek Bell Pepper Boats – Alex from Ruffled Apron Blog
http://www.ruffledapronblog.com/greek-bell-pepper-boats/Mexican Grilled Zucchini and Corn Salad – Emily from Get Well With Em
Stuffed Grilled Pork Chops with Prosciutto and Asiago – Jess from Plays Well With Butter
http://playswellwithbutter.com/2018/06/21/stuffed-grilled-pork-chops-prosciutto-asiago/Apricot Pistachio Chicken Paillard – Kristen from Wellness By Kristen
Gluten Free Shrimp Pasta Salad – Taryn from Hot Pan Kitchen
https://www.hotpankitchen.com/gluten-free-shrimp-pasta-salad/Patriotic Red, White and Blue Potato Salad – Bonnie from BonnieTaubDix.com
Strawberry Goat Cheese Salad with Green Goddess Vinaigrette – Ellen from Hungry By Nature
Spicy Jalapeno Paloma – Allie from Miss Allie’s Kitchen
Pineapple Gin Cooler Cocktail – Michelle from Cup of Zest
Easy Summer Berry Slab Pie – Marissa from First and Full
Cookie Cup Sundaes – Laura from Sprinkles and Sea Salt