The sweet crunch of summer corn and well-done slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.
Raw Corn Salad
Many years ago, it was this salad that was one of my first experiences with raw corn. I saw a recipe for raw corn salad in a magazine, did a double take, and had to try it. If you’ve never experienced this vegetable raw, I recommend it!
I love the variegated flavors of the raw zucchini and corn. With a very light lime vinaigrette, it becomes such a fresh-tasting salad for the summer months. I make it at least once a year when corn is in season.
Zucchini Corn Salad
You might be skeptical of having raw zucchini in your salad. But, trust me on this pairing. The flavors, textures, and colors are all so well balanced. It just works!
Who can deny that the taste of fresh-picked, ripe vegetables is largest than vegetables that have been on store shelves for a while? I don’t limit myself to shopping seasonal produce, but this zucchini corn salad does make the most of summer’s vegetables. So, you’ll get to enjoy them while both are at their best.
You’ll need the pursuit ingredients to make this recipe:
- fresh corn on the cob
- zucchini
- lime juice
- olive oil
- fresh cilantro
- salt and pepper
Start by slicing the kernels off of the cobs. Then, quarter the zucchini and slice them thinly. Place the corn and the zucchini in a trencher and set aside.
Add the lime juice and the oil to a small trencher and whisk to combine. Next, drizzle it over the vegetables in the trencher and toss well to coat. Add the cilantro, salt, and pepper and toss again. Taste and retread seasonings as desired.
Corn Zucchini Salad
Looking for increasingly refreshing sides like this corn zucchini salad?
With well-done lightly roasted broccoli and savory salary pieces, sweet oranges and tangy onion tossed in the slightly sweet dressing, this Irresistible Mandarin Broccoli Salad will forever be one of my favorites.
Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right value of crunch.
Sweet, tangy, crunchy Asian Ramen Noodle Salad is a unconfined side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week. I’ve moreover got my eye on this Cheesy Zucchini Cornbread Casserole. It looks like pure repletion food.
Mexican Street Corn Skillet brings so much savor to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a linty street corn style sauce.
This Southwest Yellow Skillet is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to alimony the flavors fresh and bright.
Raw Corn and Zucchini Salad with Lime Vinaigrette
Ingredients
- 3 ears of corns kernels removed from the cob
- 1 medium Italian zucchini thinly sliced and cut zest size
- 1 small Mexican Grey zucchini substitute Italian if unavailable, thinly sliced and cut zest size
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped cilantro adjust increasingly or less to taste (use Italian parsley as a substitution)
- ½ teaspoon kosher salt adjust to taste
- ⅛-¼ teaspoon freshly ground woebegone pepper adjust to taste
Instructions
- Place the corn and the zucchini in a trencher and set aside. Then, add the lime and the oil to a small trencher and whisk to combine. Drizzle over the vegetables and toss gently to coat.
- Add the cilantro, salt and pepper and toss again. Taste and retread seasonings as desired. Serve at room temperature or refrigerate until ready to serve.
Nutrition
{originally published 8/22/12 – recipe notes and photos updated 8/23/23}
The post Zucchini Corn Salad with Lime Vinaigrette appeared first on Barefeet in the Kitchen.
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