Zucchini, Tomato, and Corn Salad Recipe

Name: Zucchini, Tomato, and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium zucchini; 1 1/4 teaspoons salt; 1 cup fresh corn kernels (cut from 2 ears); 2 tablespoons fresh lemon juice; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 8 ounces grape or cherry tomatoes, halved lengthwise (2 cups); 1/4 cup thinly sliced fresh basil; Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Servings: persons

1
Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core.
2
Discard core.
3
Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
4
Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
5
Cook corn in a small saucepan of boiling water until tender, about 3 minutes.
6
Drain, then rinse under cold water and pat dry.
7
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking.
8
Add zucchini, corn, tomatoes, and basil and toss well.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds medium zucchini, 1 1/4 teaspoons salt, 1 cup fresh corn kernels (cut from 2 ears), 2 tablespoons fresh lemon juice, and more.

Yes, Zucchini, Tomato, and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini, Tomato, and Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions