Corn and Zucchini Salad

Corn and Zucchini Salad

Corn and Zucchini Salad 1920 2560 Daryl Duarte

Corn and Zucchini Salad

One of the great seasonal gifts of the summer farm stand is fresh-picked corn.  Best harvested the day you purchase it.   This combination of corn and zucchini is easy to prepare, has few ingredients, and cooks in minutes.  That is a triple play in my cooking experience!  The freshness of the corn is the key. 
Prep Time 20 mins
Cook Time 4 mins
Course Side Dish
Cuisine American
Servings 6


  • 4 ears of farm fresh corn
  • 2 medium-sized zucchini
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley or basil


  • Husk the corn and, using a sharp knife, cut the raw kernels from the cob and reserve them in a bowl. Cut the zucchini into even fine dice, approximately the same size as the corn kernels – about ¼ inch square. Add to the corn mixture.
  • In a large nonstick skillet, over medium heat - melt the butter. Add the corn and zucchini mixture and toss until they start to cook through. With farm-fresh corn, you could eat it raw – so very little cooking time is needed. Be careful not to overdo it. There should be a natural sweetness and crispness to the vegetables. Salt and pepper to taste, and garnish with your choice of fresh herbs before serving.


This recipe can be prepped a day ahead. But it is best if cooked just before serving.
Recipe Rating