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Zucchini and Fresh Corn Salad
4.1 from 237 votes

Zucchini and Fresh Corn Salad

Zucchini and Fresh Corn Salad combines thin ribbons of zucchini and yellow squash with fresh corn kernels, tossed gently with a lemon-basil vinaigrette. Topped with crumbled goat cheese, fresh basil, and optional toasted pine nuts, the salad balances crisp vegetable textures with bright citrus-herb dressing and creamy cheese.

Prep Time
10 mins
Total Time
10 mins
Course: Salad
Cuisine: American

Ingredients

  • 1 zucchini small or medium
  • 1 yellow squash small or medium
  • 1 corn shucked and cleaned, with the kernels cut off the cob, ear
  • 1 ounce goat cheese
  • lemon-basil vinaigrette , recipe below
  • red pepper flakes
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • basil fresh leaves, torn
  • pine nuts toasted, optional
  • For the Lemon-Basil Vinaigrette
  • ½ cup extra-virgin olive oil
  • 3 tablespoons lemon juice fresh
  • 1 tablespoon basil chopped, fresh
  • 1 teaspoon Dijon mustard
  • 1 clove garlic , minced
  • salt kosher salt; freshly ground; to taste
  • black pepper kosher salt; freshly ground; to taste

Instructions

    Cup of Yum
  1. For the Salad
  2. 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.
  3. For the Lemon-Basil Vinaigrette
  4. Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
  5. Note: You'll have vinaigrette left over to use on other salads, or make this one again!