Add the bacon to a large skillet set over medium-low heat. Cook the bacon, stirring as needed, until all the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a bowl and leave 3 tablespoons drippings in the pan.
Increase the heat to medium-high. Add the corn kernels and cook, stirring, until softened slightly, about 2 minutes. Add the corn to a large bowl.
Trim the ends off the zucchini then use a vegetable peeler to cut them into very thin ribbons. Add the zucchini ribbons and diced red onion to the bowl with the corn. Drizzle in the vinaigrette and toss to combine.
Top the salad with the reserved bacon and cotija cheese then serve.
★ Did you make this recipe? Don't forget to give it a star rating below!