Corn Zucchini Salad
A refreshing salad featuring fresh corn and zucchini, perfect for summer picnics.
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.
Notes
This salad pairs well with grilled chicken or fish.