Introduction
Looking for a refreshing summer side dish that’s both healthy and bursting with flavor? This Zucchini and Corn Salad is my go-to recipe when I want something light yet satisfying. What I love most about this salad is how it combines the sweetness of fresh corn with the crisp texture of zucchini, creating a perfect balance of flavors and textures. It’s incredibly versatile – serve it alongside grilled meats, bring it to potlucks, or enjoy it as a light lunch. The best part? It comes together in minutes and can be enjoyed both warm or chilled.
Ingredients
- 3 medium zucchini, diced into ¼-inch pieces
- 3 ears of fresh corn, kernels removed (or 2 cups frozen corn)
- 1 red bell pepper, finely diced
- ½ red onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin (optional)
- 1 avocado, diced (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the corn kernels and cook for 3-4 minutes until slightly charred. Transfer to a large bowl.
- In the same skillet, add another tablespoon of oil and sauté the diced zucchini for 2-3 minutes. You want them to be tender-crisp, not mushy. Add to the bowl with corn.
- Combine the diced bell pepper and red onion with the zucchini and corn mixture.
- In a small bowl, whisk together the remaining olive oil, lime juice, minced garlic, salt, pepper, and cumin (if using).
- Pour the dressing over the vegetables and toss gently to combine.
- Fold in the fresh cilantro.
- If using avocado, add it just before serving to prevent browning.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 as a side dish
Recipe Notes
– For the best results, don’t overcook the zucchini. Keeping it slightly crisp prevents the salad from becoming watery.
– If using frozen corn, thaw and pat it dry before charring to achieve the best texture.
– This salad can be made up to 24 hours in advance, but add the avocado and cilantro just before serving.
– For a protein boost, try adding black beans or crumbled feta cheese.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– To make this salad year-round, feel free to use frozen corn when fresh isn’t in season.
– For extra heat, add one finely diced jalapeño pepper or a pinch of red pepper flakes.
Zucchini and Corn Salad
Ingredients
- 3 medium zucchini diced into ¼-inch pieces
- 3 ears of fresh corn kernels removed (or 2 cups frozen corn)
- 1 red bell pepper finely diced
- ½ red onion finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin optional
- 1 avocado diced (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the corn kernels and cook for 3-4 minutes until slightly charred. Transfer to a large bowl.
- In the same skillet, add another tablespoon of oil and sauté the diced zucchini for 2-3 minutes. You want them to be tender-crisp, not mushy. Add to the bowl with corn.
- Combine the diced bell pepper and red onion with the zucchini and corn mixture.
- In a small bowl, whisk together the remaining olive oil, lime juice, minced garlic, salt, pepper, and cumin (if using).
- Pour the dressing over the vegetables and toss gently to combine.
- Fold in the fresh cilantro.
- If using avocado, add it just before serving to prevent browning.
