Celebrate the vibrant flavors of summer with a refreshing corn and zucchini salad. This delightful dish combines the sweetness of fresh corn, the crispness of seasonal zucchini, and a burst of tangy flavors that make it a perfect addition to any meal. Not only is it a feast for the taste buds, but it’s also incredibly easy to prepare, making it a go-to recipe for busy weeknights or spontaneous gatherings.
Growing up, summer barbecues were always the highlight of our family gatherings. My mother would prepare an array of salads, but the corn and zucchini combination was always a hit. I remember sneaking into the kitchen to steal a taste before it was served, savoring the blend of garden-fresh vegetables coated in zesty dressing. Now, it’s a staple in my own household, bridging cherished memories with culinary creativity.
Why You’ll Love This Recipe
This salad isn’t just easy to make; it’s packed with nutrition and flavor. The fresh corn adds a natural sweetness that pairs beautifully with zucchini’s mild crunch. The recipe is versatile, allowing you to add your favorite herbs or spices. Best of all, it’s a healthy option that pairs well with almost any main dish, appealing to both kids and adults alike.
Recipe Steps
Step 1
Begin by gathering your ingredients: fresh corn, zucchini, cherry tomatoes, red onion, and your choice of herbs such as basil or cilantro. For the dressing, you will need olive oil, lemon juice, salt, and pepper.
Step 2
Clean and prep the vegetables. Peel the corn cobs and slice the kernels off. Cut the zucchini into half-moon slices, and halve the cherry tomatoes. Thinly slice the red onion.
Step 3
In a large frying pan over medium heat, sauté the corn and zucchini together with a drizzle of olive oil for about 5 minutes until just tender. This will enhance their natural sweetness.
Step 4
In a large bowl, combine the sautéed corn and zucchini with the cherry tomatoes and red onion. Toss in the herbs for added flavor.
Step 5
Prepare the dressing by mixing olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to evenly coat all ingredients. Adjust seasoning to taste.
Storage Options
Store any leftover salad in an airtight container in the refrigerator for up to two days. If you plan to keep it longer, consider storing the dressing separately to keep the vegetables crisp. You can also freeze the corn and zucchini mixture, but note that freezing may alter the texture of the zucchini. When ready to serve, let it thaw in the refrigerator and add fresh cherry tomatoes and dressing before serving.
Variations & Substitutions
Make this recipe vegan by ensuring the dressing contains no honey or animal products. Add a protein boost with chickpeas or grilled chicken for a complete meal. For a dairy-free version, skip the cheese or use a plant-based alternative. Spice things up with a pinch of chili flakes, or add a roasted red pepper for an extra burst of flavor.
Frequently Asked Questions
Can I use frozen corn for this recipe? Yes, you can substitute fresh corn with frozen corn kernels. Simply thaw and drain any excess water before using them in the recipe. Frozen corn works especially well when fresh corn is out of season.
What can I serve with this salad? This salad pairs wonderfully with grilled meats such as chicken, steak, or fish. It also works well as a standalone vegetarian dish. For a complete meal, serve it with quinoa or alongside a crusty baguette.
How can I make this recipe vegan? This recipe is naturally vegetarian, and with minor adjustments, it can easily become vegan. Ensure your dressing is free from honey or dairy-based ingredients. Consider adding avocado for creaminess without using cheese.
Corn Zucchini Salad
Ingredients
Main Ingredients
- 2.5 cups fresh corn kernels about 4 ears of corn
- 1 cup chopped zucchini diced into small pieces
- 0.25 cup red onion finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice freshly squeezed
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a large pot of boiling salted water, cook the corn for 3-5 minutes. Drain and allow to cool.
- Once cooled, cut the kernels off the cob and place in a bowl.
- Add the zucchini, red onion, olive oil, lime juice, salt, and pepper. Toss well to combine.
- Serve immediately or store in the refrigerator for up to 2 days.
