Savory Curried Corn and Zucchini Salad with Grilled Bell Peppers
This vibrant Savory Curried Corn and Zucchini Salad combines the sweetness of grilled corn and bell peppers with tender zucchini, all brought together by a creamy, spiced curry dressing. Perfect for summer gatherings, this refreshing dish not only serves as a delightful side but can also be enjoyed as a light main course. Packed with flavors and textures, it offers a perfect way to enjoy your fresh summer produce while tantalizing your taste buds. Easy to prepare ahead of time, this salad is both convenient and delicious for any occasion.
8
Servings
375
Calories
13
Ingredients
Ingredients
olive oil
1/4 cup (for the dressing)
curry powder
2 tablespoons (for the dressing)
garlic
2 cloves (crushed for the dressing)
mayonnaise
1/3 cup
sour cream or Greek yogurt
1/3 cup (substitute as desired)
honey
2 tablespoons
lemon juice
1 tablespoon (freshly squeezed preferred)
salt
1 1/2 teaspoons
pepper
3/4 teaspoon (freshly ground)
red bell peppers
2 large (grilled)
zucchini
5 large (quartered lengthwise)
frozen corn
1 lb (thawed and boiled)
red onion
1/2 cup (chopped)
Instructions
1
In a small skillet, combine the olive oil, curry powder, and crushed garlic. Heat over medium-low heat until fragrant, about 5 minutes. Remove from heat and allow to cool completely. Discard the garlic.
2
In a mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), honey, lemon juice, salt, and pepper until smooth. Stir in the cooled curry mixture. This dressing can be made 1 day in advance for enhanced flavor.
3
Preheat your grill or BBQ. Grill the red bell peppers until charred and blackened on all sides. Transfer them to a plastic bag, seal tightly, and let steam for 10 minutes. After steaming, peel and seed the peppers and then slice into ¼-inch wide strips.
4
Brush the quartered zucchini with the remaining 2 tablespoons of olive oil. Grill the zucchini until browned and tender, about 4 minutes per side. Allow to cool slightly, then cut into ½-inch pieces.
5
In a pot of boiling water, add the thawed corn and cook until tender. Drain well.
6
In a large mixing bowl, combine the corn, grilled bell peppers, zucchini pieces, and chopped red onion. Pour the curry dressing over the salad and toss gently to coat all the ingredients evenly. This salad can be prepared up to 6 hours in advance; for best results, chill until ready to serve.
Nutrition Information
25
Fat
37.5
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Curried Corn and Zucchini Salad?
It is a vibrant summer salad that combines grilled corn, bell peppers, and zucchini with a creamy, spiced curry dressing.
How many servings does this recipe make?
This recipe makes 8 servings.
What are the main vegetables in this salad?
The main vegetables are zucchini, red bell peppers, corn, and red onion.
How do I prepare the curry oil for the dressing?
Heat olive oil, curry powder, and crushed garlic in a small skillet over medium-low heat for about 5 minutes until fragrant.
Should I keep the garlic in the dressing?
No, you should discard the garlic after the oil and curry mixture has cooled.
What is the base of the creamy dressing?
The dressing base consists of mayonnaise, sour cream (or Greek yogurt), honey, and lemon juice.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
How do I cook the red bell peppers?
Grill them until charred and blackened on all sides, then steam them in a sealed bag before peeling and slicing.
Why should I put the grilled peppers in a plastic bag?
Placing the charred peppers in a sealed bag allows them to steam, which makes the skin much easier to peel off.
How long should the peppers steam?
The peppers should steam for approximately 10 minutes.
How do I prepare the zucchini for the grill?
The zucchini should be quartered lengthwise and brushed with olive oil before grilling.
How long should I grill the zucchini?
Grill the zucchini for about 4 minutes per side until they are browned and tender.
How should I cut the zucchini after grilling?
Once cooled slightly, cut the grilled zucchini into 1/2-inch pieces.
Is the corn fresh or frozen in this recipe?
The recipe calls for 1 lb of frozen corn that is thawed and then boiled.
How long can I store the dressing before using it?
The curry dressing can be made 1 day in advance to allow the flavors to enhance.
Can this salad be made ahead of time?
Yes, the salad can be prepared up to 6 hours in advance.
Should the salad be served warm or cold?
For best results, this salad should be chilled until ready to serve.
How many calories are in one serving?
There are 375 calories per serving.
What is the fat content of this salad?
Each serving contains 25 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 37.5 grams of carbohydrates.
What is the protein content per serving?
This salad provides 5 grams of protein per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
How much honey is used in the dressing?
The recipe uses 2 tablespoons of honey.
What kind of onion should I use?
The recipe specifies 1/2 cup of chopped red onion.
How much curry powder is needed?
You will need 2 tablespoons of curry powder for the dressing.
Do I need fresh lemon juice?
The recipe calls for 1 tablespoon of lemon juice, noting that freshly squeezed is preferred.
What type of oil is used?
The recipe uses 1/4 cup of olive oil plus an additional 2 tablespoons for brushing the zucchini.
How much salt and pepper are added?
The recipe uses 1.5 teaspoons of salt and 0.75 teaspoon of freshly ground pepper.
How many zucchinis are required?
The recipe requires 5 large zucchinis.
What is the first step in assembling the final salad?
In a large mixing bowl, combine the cooked corn, grilled bell peppers, zucchini, and red onion before adding the dressing.