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Corn and zucchini salad

Fresh Corn and Zucchini Salad

This easy corn and zucchini salad is a light and healthy summer side dish. It adds a pop of color and sweetness to any meal. It can also be used as dip or as a topping for nachos!
Course Salad, Side Dish
Cuisine Mexican
Keyword corgette, corgette salad, corn, corn and zucchini, corn salad, raw zucchini, summer salad, zucchini, zucchini recipes, zucchini salad
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4


  • 3 cobs fresh corn, kernels removed You could use 2 cups of frozen corn instead
  • 1 tsp olive oil
  • 1/2 cup zucchini, diced I like you use baby zucchini because they're seedless


  • 2 tbsp red bell pepper, diced
  • 1/2 jalepeno, seeds removed and finely chopped
  • 1 scallion, chopped
  • 1 1/2 tbs apple cider vinegar
  • 3 tbs olive oil
  • 1/2 tbs maple syrup or honey
  • 1/4 tsp salt
  • pinch black pepper


  • Clean the corn (tips in post) and cut the kernels off the cob. Heat a pan to medium high heat. Add the kernels to the pan with 1 tsp of olive oil, 2 tbs of water and a pinch of salt. Cover and steam for 5-7 minutes until tender.
  • Add all of the vinaigrette ingredients to a mason jar. Shake for 30 seconds until it forms a dressing consistency.
  • Add zucchini to the warm cooked corn. Toss until evenly distributed. Pour the vinaigrette on the corn and zucchini, toss and enjoy!