**Raw Corn and Zucchini Salad: A Refreshing Summer Dish**
As the summer sun shines brightly, it's time to embrace the vibrant flavors of fresh produce. Our raw corn and zucchini salad is a symphony of crisp textures and sweet, savory notes that will tantalize your taste buds. This delightful dish is not only a culinary treat but also a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. With just a handful of simple ingredients and minimal preparation, you can whip up this refreshing salad in minutes. From the sweet crunch of corn kernels to the tender bite of zucchini ribbons, each ingredient harmoniously blends to create a symphony of flavors that will leave you craving more. Whether you're looking for a light lunch, a vibrant side dish, or a healthy snack, this raw corn and zucchini salad is sure to impress.
**Recipes Included:**
1. **Classic Raw Corn and Zucchini Salad:** This recipe is the foundation of our culinary journey, featuring a harmonious blend of fresh corn kernels, zucchini ribbons, red onion, cherry tomatoes, and a zesty dressing made with olive oil, lemon juice, honey, and herbs.
2. **Mexican-Inspired Raw Corn and Zucchini Salad:** For those who love a touch of spice, this recipe adds a vibrant Mexican twist to the classic salad. With the addition of roasted corn, black beans, cilantro, and a spicy dressing made with chili powder and cumin, this salad brings a fiesta of flavors to your plate.
3. **Asian-Inspired Raw Corn and Zucchini Salad:** Embark on a culinary adventure to the Far East with our Asian-inspired variation. This recipe incorporates shredded cabbage, edamame, roasted peanuts, and a tangy dressing made with rice vinegar, sesame oil, and ginger.
4. **Greek-Inspired Raw Corn and Zucchini Salad:** Experience the Mediterranean magic with our Greek-inspired rendition. Featuring crumbled feta cheese, Kalamata olives, cucumber, and a refreshing dressing made with Greek yogurt, lemon juice, and oregano, this salad is a delightful ode to Greek cuisine.
5. **Raw Corn and Zucchini Salad with Quinoa:** For a more substantial meal, this recipe combines the classic corn and zucchini salad with protein-packed quinoa. With the addition of roasted red peppers, crumbled goat cheese, and a tangy vinaigrette, this salad is a satisfying and nutritious option for lunch or dinner.
ZUCCHINI AND FRESH CORN SALAD
This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 16
Steps:
- For the Salad
- With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
- For the Lemon-Basil Vinaigrette
- Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
- Note: You'll have vinaigrette left over to use on other salads, or make this one again!
CORN AND ZUCCHINI SALAD WITH FETA
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
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.
RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
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
CORN, TOMATO AND ZUCCHINI SALAD
Provided by Food Network
Time 12h5m
Yield 8 servings
Number Of Ingredients 9
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.
ZUCCHINI CORN SALAD
Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!
Provided by Katya
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI, TOMATO, AND CORN SALAD
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
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.
Tips:
- Choose the freshest corn and zucchini possible. This will ensure the best flavor and texture for your salad.
- If you can't find fresh corn, frozen corn will work just as well. Just be sure to thaw it completely before using it in the salad.
- Cut the corn and zucchini into uniform pieces. This will help them cook evenly.
- Don't overcook the corn and zucchini. They should be cooked until they are tender-crisp, but not mushy.
- Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or bell peppers.
- A simple vinaigrette dressing is all you need to bring out the flavors of the vegetables.
- Serve the salad immediately, while the corn and zucchini are still warm.
Conclusion:
This raw corn and zucchini salad is a light, refreshing, and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try. You won't be disappointed!
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