Best Corn And Zucchini Salad Recipes

CORN, TOMATO AND ZUCCHINI SALAD

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

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.

ZUCCHINI, TOMATO, AND CORN SALAD

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

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.

BARLEY SALAD WITH CORN AND ZUCCHINI

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

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

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).

ROASTED CORN, ZUCCHINI AND JALAPENO SALAD

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

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.

LOBSTER, CORN, ZUCCHINI, AND BASIL SALAD

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.

FARM FRESH ZUCCHINI AND CORN SALAD WITH CITRUS HERB DRESSING

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.

CORN AND ZUCCHINI SIDE SALAD

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!

TOMATO, CORN AND ZUCCHINI SALAD WITH BROWN RICE

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 SALAD

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.