Best 10 Corn And Zucchini Side Salad Recipes

CHARRED CORN AND ZUCCHINI SALAD

Steps:

• Remove the husks and silk from the corn cobs, and cut the stems off. Brush the surface of the corn with oil.
• Heat a cast iron skillet or gill pan over medium heat for at least five minutes, giving it plenty of time to build up a lot of heat. Once very hot, add the corn cobs. Allow the corn to cook, turning occasionally, until the kernels have become bright in color and some have developed deep char marks. This should take about 15 minutes total.
• While the corn is cooking, slice the zucchini in half lengthwise and the red onion into thick rings. Brush all sides of the zucchini and onion with oil.
• When the corn is finished cooking, remove it to a cutting board to cool slightly, and add the zucchini in its place. Cook the zucchini on each side until well charred (about 10 minutes total), then remove to the cutting board. Lastly, cook the onion slices until charred on each side (about 5 minutes total).
• Slice or chop the zucchini into half-rounds or quarter-rounds. Chop the onion into small pieces. Roughly chop about 1/4 cup of cilantro. Place the zucchini, onion, and cilantro in a large bow.
• Stand the corn cobs on end and use a sharp knife to carefully slice down each side to remove the kernels. Place the kernels in the bowl with the zucchini, onion, and cilantro.
• Season the vegetables with a couple generous pinches of salt and pepper, then toss to combine. Finally, crumble the feta over top and gently toss one more time to combine. Serve immediately or refrigerate for later. This salad can be served slightly warm or cold.

ZUCCHINI CORN SALAD

Steps:

• In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
• In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
• Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

ROASTED CORN ZUCCHINI SALAD

Steps:

• Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add onion and cook until translucent, about 3-4 minutes.
• Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
• Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
• Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
• Serve warm or at room temperature garnished with a few basil leaves.

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.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

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.

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.

PICNIC CORN-ZUCCHINI SALAD

Steps:

• To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
• Pour into a lidded container.
• In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
• Cover and chill several hours or overnight.
• When ready to serve, add the dressing and toss well to coat. Enjoy!

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!

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.