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Zucchini Corn Salad

Zucchini Corn Salad

This Zucchini Corn Salad celebrates the peak of summer produce by combining the natural sweetness of golden corn with the crisp, earthy notes of fresh zucchini. It is a vibrant side dish that offers refreshing crunch and a zingy finish, perfect for any plant-forward meal or outdoor gathering.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • Fresh Zucchini
  • Sweet Cor
  • Red Onio
  • Fresh Herbs (basil, mint, or cilantro)
  • Extra Virgin Olive Oil
  • Fresh Lime or Lemon Juice
  • Garlic
  • Chili Flakes
  • Sea Salt
  • Black Pepper

Method
 

  1. Prepare the Corn: Remove the husks and silks from the fresh cobs. Either slice the kernels off raw or char over an open flame for 5 minutes before cutting.
  2. Slice the Zucchini: Wash and dry the zucchini, then cut into cubes or half-moons. Optionally, use a peeler for ribbons.
  3. Dice the Aromatics: Finely dice the red onion and mince the garlic. Soak onion pieces in cold water for five minutes if too sharp.
  4. Whisk the Dressing: In a mason jar, combine olive oil, lime juice, salt, pepper, and chili flakes. Shake until well-combined.
  5. Combine and Toss: Pour the dressing over the vegetables and add freshly chopped herbs. Toss gently to coat.
  6. Let it Marinate: Allow the salad to rest for at least 10 minutes before serving.

Notes

Always salt just before serving to maintain crunch. Use a variety of zucchini colors for visual appeal. If using frozen corn, sauté it first for best flavor.