This Zucchini and Corn Salad is loaded with vibrant colours and tasty flavours that will have you dancing in your seat with each bite. The combination of grilled corn and zucchini along with a delicious tangy sauce makes this recipe a slam dunk for the summer.
This recipe was inspired by a similar salad I saw by Dishing Out Health, using corn and avocado to make a delectable summer salad. In admiration of the colour palette, I kept this recipe in mind and began making some tweaks to customize it. I noticed I had some zucchini from the garden and wanted to incorporate it into a fresh summer salad. Thus, this gorgeous summer salad was born.
This is the best salad to bring to a BBQ or any social event, have as a side at dinner, or even in a meal prep. I have tried the latter, and this zucchini and corn salad was the perfect accompaniment to some white bean pita pockets with arugula. If you’re looking for some more delicious meal prep inspiration, check these meal preps out!
The Base of the Zucchini and Corn Salad
The corn and zucchini are the main characters of this dish. For the corn, I used a combination of raw corn and grilled as per Dishing Out Health’s recommendation. It gives the salad both a crunchy texture and a bold smoky flavour. The addition of the diced zucchini adds a touch of green freshness and a crisp contrast from the corn. I saute the zucchini until tender but also browned which enhances that smokey sweet taste. Zucchini is also super absorbent so it carries the flavours of the sauce when dressed. While the corn and zucchini steal the show, the supporting character, the red onion is the perfect contrast to the sweetness of the corn and mellow zucchini, adding a zesty kick and a pop of colour.
The Sauce
I’m a big fan of sauces, so I was really eager to make a sauce that would compliment the freshness of this salad. Using a bit of oil and mayo, the sauce forms its tangy base, adding a rich and creamy texture. I also added garlic because it seems to be a staple in all of my recipes. Is anyone else a big garlic lover? At least we’ll be safe should we live out the twilight saga. The sauce also contains rice vinegar which is vital for giving the dressing some acidity and a tartness to balance the sweetness of the corn and zucchini. Finally, paprika is added to enhance the smoky flavour of the dish while adding a touch of colour to the sauce.
Prepare the Zucchini and Corn Salad:
Heat your stove to medium-high heat adding some oil. When heated, add 2 ears of corn, and gently roll to coat in the oil. Leave the corn untouched so that it has the opportunity to get nice and charred. When charred, roll the corn and repeat on the other sides until the corn is fully grilled then remove to cool. Once the corn has cooled slightly, begin cutting off the kernels from the cob. Use the same skillet to grill the zucchini. Go ahead and add it to the pan, re-oiling if you need to, and cook until each side is browned.
Prepare the Sauce:
In a small bowl, combine the mayonnaise, minced garlic, salt, pepper, rice vinegar, and paprika. Whisk all the ingredients together until smooth and well combined. Adjust the seasonings to taste.
Assemble the Salad:
Grab a large mixing bowl and begin tossing everything in. Add in the raw corn kernels, grilled corn kernels, zucchini, and diced red onion. Next, pour the tangy sauce all over the vegetables and toss until they are well coated. I like to add some chopped basil and vegan feta (I prefer Violife Feta) to mix into the salad – these two ingredients are what take the recipe to the next level.
Salad Tips and Variations:
- Cherry Tomatoes: For an extra burst of colour and flavour, consider adding cherry tomatoes to the salad.
- Avocado: Dice some avocado and add to the dish for an extra creamy twist or even grill them to enhance the smokey texture.
- Cilantro: Mix in some cilantro for some freshness making the dish resemble Mexico’s iconic dish, elotes.
- Jalapenos: If you’re looking to add some heat, toss in some jalapenos.
Presentation – How to make this zucchini and corn salad pop:
This summer salad is already quite the visual showstopper with all of the vibrant colours working harmoniously. But for a little extra wow factor, top with some vegan feta and basil leaves.
Whether you’re enjoying this salad as a side dish at a barbecue, or as a satisfying meal on its own, it’s a testament to the beauty of simple, seasonal ingredients. This zucchini and corn salad truly captures the essence of summer.
I hope you enjoy this recipe for my Zucchini and Corn salad! If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
Zucchini and Corn Summer Salad
Ingredients
- ½ cup basil slivered
- 4 ears of corn
- 2 zucchinis diced
- 1 jalapeño diced
- 1 green onion sliced
- 2 tbsp vegan mayo
- 1 garlic clove minced
- 1 tsp salt
- 1 tsp pepper
- 5 tbsp olive oil
- 3 tbsp rice vinegar
- 1 tsp paprika
- ¼ – ½ cup vegan feta crumbled
Instructions
- Heat skillet on medium and drizzle 1 tbsp olive oil. Once heated, add 2 ears of corn (leave the other two raw) and roll to coat in the oil. Leave the cobs untouched for 4 minutes and rotate. Repeat until the corn is charred/brown. Remove from heat and let cool.
- In the same skillet, drizzle 1 tbsp of olive oil and add in diced zucchini. Cook until browned on each side.
- Make the dressing: Combine 3 tbsp oil, 3 tbsp vinegar, 2 tbsp mayo, minced garlic, 1 tsp paprika, 1 tsp of salt and pepper and mix. Set aside.
- Using a knife, cut all 4 ears of corn into strips, removing the kernels from the cob.
- In a large bowl, combine corn, zucchini, red onion, sauce, jalapeño, and basil. Top with feta and green onion.
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