The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Side Dish
Cuisine: American
Servings: 5-6 servings
Calories: 111kcal
Ingredients
3ears of cornskernels removed from the cob
1medium Italian zucchinithinly sliced and cut bite size
1small Mexican Grey zucchinisubstitute Italian if unavailable, thinly sliced and cut bite size
2tablespoonsfresh lime juice
2tablespoonsolive oil
1tablespoonchopped cilantroadjust more or less to taste (use Italian parsley as a substitution)
½teaspoonkosher saltadjust to taste
⅛-¼teaspoonfreshly ground black pepperadjust 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.