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–+ servings

Amazing Corn Zucchini Salad

Rose
This Amazing Corn Zucchini Salad is a refreshing and colorful summer dish made with sweet corn, tender zucchini, cherry tomatoes, fresh herbs, and a zesty lemon-garlic dressing. Perfect for barbecues, picnics, or light lunches, it delivers bright flavors and crisp textures in every bite.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 120 kcal

Equipment

  • large pot for boiling corn
  • skillet for sautéing zucchini
  • large mixing bowl
  • small bowl for dressing
  • knife
  • cutting board

Ingredients
  

  • 3 cups fresh corn kernels (~4 ears of corn)
  • 2 medium zucchinis, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh basil, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup crumbled feta cheese (optional)

Instructions
 

  • Bring a pot of water to a boil. Add the corn and cook for 3–4 minutes until tender but still slightly crisp. Drain, allow to cool, then slice the kernels off the cob.
  • Heat a skillet over medium heat with 1 teaspoon of olive oil. Add the diced zucchini and sauté for 3–4 minutes until just tender but still slightly crisp. Remove from heat and let cool.
  • In a large mixing bowl, combine the cooled corn, sautéed zucchini, cherry tomatoes, and red onion.
  • In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and red pepper flakes.
  • Pour the dressing over the salad and toss gently to coat. Fold in the fresh parsley and basil.
  • Sprinkle with crumbled feta if desired. Let the salad rest for 10–15 minutes before serving.
  • Serve chilled or at room temperature as a refreshing side dish.

Notes

Use fresh seasonal corn and zucchini for best flavor. Do not overcook the zucchini to keep a crisp-tender texture. Let the salad rest 10–15 minutes before serving to allow flavors to meld. Feta can be replaced with avocado for a dairy-free option. Frozen corn may be used if thawed and lightly sautéed or boiled first.

Nutrition

Calories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 220mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 850IUVitamin C: 20mgCalcium: 40mgIron: 1mg
Keyword corn zucchini salad, healthy vegetable salad, summer salad, zucchini corn recipe
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