Raw Corn And Zucchini Salad Recipes

ZUCCHINI AND FRESH CORN SALAD

Zucchini and Fresh Corn Salad image

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

Ingredients

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn (, shucked and cleaned, with the kernels cut off the cob)
1 ounce goat cheese
Lemon-Basil Vinaigrette (, recipe below)
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts
For the Lemon-Basil Vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil (chopped)
1 teaspoon Dijon mustard
1 clove garlic (, minced)
Kosher salt and freshly ground black pepper to taste

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!

ZUCCHINI CORN SALAD

Zucchini Corn Salad image

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

Ingredients

4 ears sweet fresh corn, cooked + kernels cut from cob
1 large red bell pepper, finely chopped
2 cups finely chopped zucchini, about 1 medium
1/2 cup finely chopped red onion
1/2 bunch fresh cilantro, chopped
1/2 cup crumbled feta cheese
2 Tbsp. sour cream
2 Tbsp. mayonnaise
2 Tbsp. olive oil
1/2 lime juiced (about 1 Tbsp.)
1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and fresh black pepper
Optional: 2 tsp. honey

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

RAW CORN AND ZUCCHINI SALAD

Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

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

ZUCCHINI, TOMATO, AND CORN SALAD

Zucchini, Tomato, and Corn Salad image

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

Ingredients

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

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.

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