The Sauce: Lime Cilantro Dressing – Citrusy lime juice and cilantro combined with fruity olive oil and seasoned with a dash of salt and freshly ground pepper. It’s light and fresh.
‘Great Sauces Transform Good Food into Gourmet’
Cool and crisp
“Like taking a drink of cool refreshing water with a little crunch, Raw Corn Zucchini Salad hits the spot on a hot summer day,” said my dinner guest. Love the freshness and soft, end-of-season colors and textures of raw corn kernels and zucchini slices. This no-mayo salad also travels well on a canyon or park picnic. But don’t hesitate to let it grace your patio table laden with BBQ ribs, steaks, burgers or chicken. Serving this Raw Corn Zucchini Salad also means you don’t have to heat up the stove. Make a double batch and nosh on it for lunch the next day or two. It can be made a few days in advance without sacrificing any reduction in crunch or flavor. Are dinner guests coming on Friday?
You might also enjoy Pomegranate Feta Salad, Salade Nicoise dans un Pot, Mediterranean Quinoa Salad, Taco Salad Kit, Quinoa under Stained Glass, Watermelon with Lime, Bacon and Egg Spinach Salad, Coleslaw, Tomato Wedge Salad and Fiesta Bean Salad.
Recipe: Raw Corn Zucchini Salad
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped cilantro
- dash salt
- dash freshly ground pepper
- 3 ears corn on the cob, shucked and kernels removed
- 2 medium zucchini, very thinly sliced
2 Add corn kernels and zucchini. Gently toss.
Click here for some easy ways to remove corn kernels from the cob.
Serve this dish immediately. You can also stow it in the fridge for several days for a dinner party later in the week.
- Exchange cilantro for parsley.
Inspiration – Martha Stewart’s recipe
Cook with Sauces
Raw Corn Zucchini Salad
Written by Helen Horton
Photographs by Helen Horton
Updated: August 24, 2013