Corn and Zucchini Side Salad

Kathy D


This is a great side dish. I love to make it in the summer and fall when the zucchini and corn are fresh and more flavorful. You can serve this cold or at room temperature. Enjoy!


★★★★★ 5 votes

30 Min
15 Min
Stove Top


  • 5
    ears of corn, shucked
  • 1 Tbsp
    unsalted butter
  • 2 c
    1/4-inch diced zucchini
  • 1/2 tsp
    kosher salt
  • 1/4 c
    finely chopped red onion
  • 1 1/2 Tbsp
    apple cider vinegar
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    ground black pepper
  • 1/2 c
    freshly chopped cilantro or basil

How to Make Corn and Zucchini Side Salad


  1. Prep a big bowl with ice water to put the cooked corn into once it's finished.
  2. Fill a large pot with water and bring it to a boil over high heat. Put the corn into the boiling water, put a lid on the pot, and take it off of the heat to sit for 3-5 minutes. Then drain the corn and plunge the corn cobs into the prepped ice water bowl. When the corn is cool enough to handle, shave the kernels off the cob and put into another big bowl.
  3. Heat the butter in a skillet over medium heat, then add the chopped zucchini plus a bit of salt. Saute this for approx. 3-5 minutes, or until tender. Then add the zucchini to the corn.
  4. Next, add in the red onion, vinegar, oil, the rest of the salt, and pepper and lightly mix.
  5. Right before serving time, add in the fresh herbs (your choice of cilantro or basil). Taste it and adjust the seasonings as needed. You can serve this either cold or at room temp. Enjoy!

Printable Recipe Card

About Corn and Zucchini Side Salad

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian Vegan Low Fat
Other Tag: Healthy

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