Best Corn And Zucchini Salad Recipes

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CORN, TOMATO AND ZUCCHINI SALAD



Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

6 ears of corn, cooked
8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
1 small red onion, cut into 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

Steps:

  • Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ZUCCHINI, TOMATO, AND CORN SALAD



Zucchini, Tomato, and Corn Salad image

Categories     Salad     Tomato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Lemon     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Steps:

  • Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
  • Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
  • Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
  • Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

RAW CORN AND ZUCCHINI SALAD



Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

BARLEY SALAD WITH CORN AND ZUCCHINI



Barley Salad with Corn and Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchini, cut into 1/2-inch chunks
6 ears of corn, kernels cut off
Freshly ground pepper
3 tablespoons red wine vinegar
4 scallions, thinly sliced
1 cup finely chopped fresh basil
3/4 cup crumbled goat cheese

Steps:

  • Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
  • Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

CORN AND ZUCCHINI SALAD WITH FETA



Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     High Fiber     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Raw     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 11

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
  • Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD



Curried Corn, Zucchini and Bell Pepper Salad image

Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.

Provided by evelynathens

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons curry powder
2 cloves garlic, crushed
1/3 cup mayonnaise
1/3 cup sour cream or 1/3 cup Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 large red bell peppers
5 large zucchini, quartered lengthwise
2 tablespoons olive oil
1 lb frozen corn, thawed
1/2 cup chopped red onion

Steps:

  • Combine oil, curry powder and garlic in small skillet.
  • Stir over medium-low heat until fragrant, about 5 minutes.
  • Cool completely; discard garlic.
  • Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
  • Stir in curry mixture (can be prepared 1 day ahead).
  • Grill or bbq peppers until charred and blackened on all sides.
  • Put into a plastic bag, close, and steam for 10 minutes.
  • Peel and seed.
  • Cut into ¼ inch wide strips.
  • Brush zucchini with 2 tblsps olive oil.
  • Grill or bbq until brown and tender, about 4 minutes per side.
  • Cool slightly.
  • Cut into ½ inch pieces.
  • Boil corn until tender, drain well.
  • Place corn, peppers, zucchini and onion in large bowl.
  • Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3

ROASTED CORN, ZUCCHINI AND JALAPENO SALAD



Roasted Corn, Zucchini and Jalapeno Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 or 3 limes)
Kosher salt and freshly ground pepper
4 ears corn, roasted, kernels cut off (see below)
4 large zucchini, chopped into small pieces
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 cup chicharron (pork cracklings), for serving

Steps:

  • Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
  • Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.

CORN, GREEN BEAN AND ZUCCHINI SALAD



Corn, Green Bean and Zucchini Salad image

This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it! I've tweaked it just a bit. I like to serve it in a clear glass bowl so all the colors show through.

Provided by Marlene Fields

Categories     Other Salads

Time 1h

Number Of Ingredients 13

1 c fresh or frozen cut green beans, steamed tender-crisp
3/4 c cooked frozen corn
1/2 c sliced celery
1 16-oz. can kidney beans, rinsed and drained
1 1/2 c thinly sliced halved zucchini (small)
1/2 each small red, yellow, and orange bell peppers.
4 green onions, thinly sliced
4 Tbsp cider vinegar
2 Tbsp canola oil
3/4 tsp sugar or splenda
1/4 tsp hot sauce
3/4 tsp seasoned salt
1/4 tsp pepper

Steps:

  • 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
  • 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
  • 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
  • 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.

FARM FRESH ZUCCHINI AND CORN SALAD WITH CITRUS HERB DRESSING



FARM FRESH ZUCCHINI AND CORN SALAD WITH CITRUS HERB DRESSING image

Categories     Salad     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Healthy     Vegan     Raw

Yield 4-6 servings

Number Of Ingredients 13

1, small green zucchini (6-7 inches long), very thinly sliced
1 small yellow zucchini (6-7 inches long), very thinly sliced
1/2 small red onion, sliced very thinly
1 ear of sweet corn, cut off the cob
4-5 leaves of basil, sliced into thin ribbons
6-8 leaves of fresh mint, sliced into thin ribbons
2 sprigs of fresh cilantro, chopped
juice of half a juice orange
juice of one lime
1 teaspoon of red wine vinegar
1/2 teaspoon of salt
black pepper, freshly ground, to taste
2 tablespoons of olive oil

Steps:

  • Combine the sliced yellow and green zucchini in a bowl and splash with vinegar. Sprinkle on salt and let sit while prepping the rest of the ingredients. The squash will wilt a bit. Add in corn kernels, herbs, juices and oil, toss, and season to taste.

LOBSTER, CORN, ZUCCHINI, AND BASIL SALAD



Lobster, Corn, Zucchini, and Basil Salad image

Categories     Salad     Herb     Shellfish     Vegetable     Appetizer     Side     Wedding     Basil     Lobster     Corn     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 7

4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and finely shredded basil leaves

Steps:

  • With a small (about 1/4-inch) melon-ball cutter scoop outer flesh of zucchini, reserving remaining zucchini for another use if desired. (There should be about 1 1/2 cups zucchini pieces.) In a saucepan of boiling water blanch zucchini and corn 1 minute and drain well. Let vegetables cool and transfer to a large bowl.
  • Break off claws at body of each lobster. Crack claws and remove meat. Cut claw meat into 1/2-inch pieces and add to vegetables. Twist tails off lobster bodies, keeping them intact, and discard bodies. With a pair of kitchen shears remove thin hard membrane from each lobster tail by cutting just inside outer edge of shell. Remove meat from tail and reserve tail shells for serving. Cut tail meat into 1/2-inch pieces and add to claw meat mixture.
  • In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt and pepper to taste and add to lobster mixture. Toss salad gently just to combine well. Salad may be prepared up to this point 8 hours ahead and chilled, covered.
  • Just before serving, stir shredded basil into salad. Mound about 1/2 cup salad into each reserved lobster tail and arrange on a platter. Transfer remaining salad to a serving bowl and garnish platter and bowl with basil.

TOMATO, CORN AND ZUCCHINI SALAD WITH BROWN RICE



TOMATO, CORN AND ZUCCHINI SALAD WITH BROWN RICE image

Categories     Healthy

Number Of Ingredients 12

2 cups cooked brown rice (can easily substitute quinoa or pasta)
1 medium zucchini (about 2 cups raw), quartered lengthwise and diced
1 cup cherry tomatoes, halved
1 ear corn
crumbled feta for garnish
1 leek, diced (about 3/4 cup)
5 green onions, diced (about 1 cup)
1 Tbs chopped basil
2 Tbs olive oil
2 Tbs white balsamic vinegar
2 tsp grainy dijon mustard
salt to taste

Steps:

  • Bring water to boil for the corn; when boiling, place ear of corn into water and cook until tender, about 5 minutes. Drain and rinse under cool water. To remove corn from cob, stand the corn lengthwise on a cutting board and slice top to bottom with a sharp knife. While the water is coming to a boil, heat a pan over a medium flame. Saute zucchini until golden but not completely soft. Combine brown rice, tomatoes, corn and zucchini in a large bowl. Set aside. Meanwhile, saute green onion and leeks until they just begin to soften, about 5-7 minutes. Spoon into a food processor. Add olive oil, balsamic vinegar, mustard, basil and salt and process until blended. Spoon this over the salad ingredients and mix together. Top with crumbled feta cheese. Can be prepared in advance and refrigerated.

CORN AND ZUCCHINI SIDE SALAD



Corn and Zucchini Side Salad image

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!

Provided by Kathy D

Categories     Vegetables

Time 45m

Number Of Ingredients 9

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

Steps:

  • 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!

CORN AND ZUCCHINI SALAD



Corn and Zucchini Salad image

Make and share this Corn and Zucchini Salad recipe from Food.com.

Provided by Cookbook Debi

Categories     Corn

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed
4 small zucchini, diced
1 large sweet red pepper, diced
2 (4 ounce) cans choppped greeen chilies, drained
1 medium onion, chopped
2/3 cup olive oil or 2/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 -2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

  • In a bowl, toss corn, zucchini, red pepper, chilies and onion.
  • In a jar with tight-fitting lid, combine remaining ingredients; shake well.
  • Pour over the salad and stir gently.
  • Chill for several hour or overnight.

Nutrition Facts : Calories 296.5, Fat 19.2, SaturatedFat 2.7, Sodium 449.9, Carbohydrate 32, Fiber 4.6, Sugar 4.1, Protein 5.2

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