Zucchini, Cantaloupe, & Sweet Corn Salad with Chimichurri Sauce & Queso Fresco
Is this salad a little out there? Yes. Is it uniquely delicious? Also yes! Step outside your comfort zone and try this amazing salad that blends sweet melon, juicy sweet corn, and savory zucchini with an herby chimichurri sauce and mild queso fresco. You will get a fresh, balanced salad with a myriad of flavors coming together for the perfect bite.
Ingredients
Olive oil
2 teaspoons
Sweet corn, kernels cut off the cob
2
Cantaloupe, chopped
1 1/2 cups
Zucchini, sliced into half moons
1
Queso fresco
1/4 cup
Olive oil
1/3 cup
White wine vinegar
2 tablespoons
Garlic
2 cloves
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Dried oregano
1/2 teaspoon
Red pepper flakes
1/4 teaspoon
Fresh parsley
1/2 cup
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4 as a side
Calories per serving: 235
- Heat 2 teaspoons olive oil in a large saute pan over medium heat. Add the zucchini and cook until it begins to soften and brown, 5-6 minutes. Add the sweet corn kernels and cook until they begin to brown, 3-4 minutes. Place in the refrigerator and let cool completely.
- Meanwhile, make the chimichurri sauce. Combine the vinegar, garlic cloves, salt, pepper, oregano, red pepper flakes, and fresh parsley in a food processor or blender. Pulse for a few seconds. Add the olive oil and blend until it is completely combined.
- In a large bowl, add the zucchini and corn mixture and cantaloupe. Drizzle over all of the chimichurri saue and toss to combine.
- Top with a bit of crumbled queso fresco and serve!