Zucchini Corn Salad with Lime Vinaigrette

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The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Horizontal shot of zucchini corn salad, served in a small blue ceramic bowl with a striped white and gray towel

Raw Corn Salad

Many years ago, it was this salad that was one of my first experiences with raw corn. I saw a recipe for raw corn salad in a magazine, did a double take, and had to try it. If you’ve never experienced this vegetable raw, I recommend it!

I love the different flavors of the raw zucchini and corn. With a very light lime vinaigrette, it becomes such a fresh-tasting salad for the summer months. I make it at least once a year when corn is in season.

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Zucchini Corn Salad

You might be skeptical of having raw zucchini in your salad. But, trust me on this pairing. The flavors, textures, and colors are all so well balanced. It just works!

Who can deny that the taste of fresh-picked, ripe vegetables is better than vegetables that have been on store shelves for a while? I don’t limit myself to shopping seasonal produce, but this zucchini corn salad does make the most of summer’s vegetables. So, you’ll get to enjoy them while both are at their best.

Zucchini corn salad, served in a small blue ceramic bowl with a striped gray and white towel

You’ll need the following ingredients to make this recipe:

  • fresh corn on the cob
  • zucchini
  • lime juice
  • olive oil
  • fresh cilantro
  • salt and pepper
Closeup of dressing being poured into a glass bowl filled with corn and thinly chopped zucchini

Start by slicing the kernels off of the cobs. Then, quarter the zucchini and slice them thinly. Place the corn and the zucchini in a bowl and set aside.

Add the lime juice and the oil to a small bowl and whisk to combine. Next, drizzle it over the vegetables in the bowl and toss well to coat. Add the cilantro, salt, and pepper and toss again. Taste and adjust seasonings as desired.

Overhead shot of zucchini corn salad in glass bowl with blue spatula, just prior to being tossed

Corn Zucchini Salad

Looking for more refreshing sides like this corn zucchini salad?

With crisp lightly roasted broccoli and savory bacon pieces, sweet oranges and tangy onion tossed in the slightly sweet dressing, this Irresistible Mandarin Broccoli Salad will forever be one of my favorites.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Sweet and Tangy Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, chewy cranberries, and pecans before being tossed in a light, tangy dressing.

Overhead shot of zucchini corn salad in glass bowl with blue spatula

Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week. I’ve also got my eye on this Cheesy Zucchini Cornbread Casserole. It looks like pure comfort food.

Mexican Street Corn Skillet brings so much flavor to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a creamy street corn style sauce.

This Southwest Chicken Skillet is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright.

Overhead shot of zucchini corn salad, served in a small blue ceramic bowl

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Zucchini corn salad, served in a small blue ceramic bowl with a striped gray and white towel

Raw Corn and Zucchini Salad with Lime Vinaigrette

5 from 1 vote
The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.
Pin Print Review
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 5 -6 servings

Ingredients 

  • 3 ears of corns kernels removed from the cob
  • 1 medium Italian zucchini thinly sliced and cut bite size
  • 1 small Mexican Grey zucchini substitute Italian if unavailable, thinly sliced and cut bite size
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped cilantro adjust more or less to taste (use Italian parsley as a substitution)
  • ½ teaspoon kosher salt adjust to taste
  • ⅛-¼ teaspoon freshly ground black pepper adjust to taste

Instructions

  • Place the corn and the zucchini in a bowl and set aside. Then, add the lime and the oil to a small bowl and whisk to combine. Drizzle over the vegetables and toss gently to coat.
  • Add the cilantro, salt and pepper and toss again. Taste and adjust seasonings as desired. Serve at room temperature or refrigerate until ready to serve.

Nutrition

Calories: 111kcal · Carbohydrates: 13g · Protein: 3g · Fat: 7g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.004g · Sodium: 247mg · Potassium: 360mg · Fiber: 2g · Sugar: 5g · Vitamin A: 267IU · Vitamin C: 20mg · Calcium: 15mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/22/12 – recipe notes and photos updated 8/23/23}

close up photo of Zucchini Salad with fresh corn and lime dressing

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    When I was a kid we used to eat raw corn while still sitting in the garden. I haven't had it since that time though… this does sound delicious!

  2. Monet says

    I'm sad to say I've never tried raw corn. This needs to change! What a light and refreshing summer salad. Thank you for sharing it with us!