ZUCCHINI CORN SALAD
Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!
Provided by Katya
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
- In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
- Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.
Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg
ROASTED CORN ZUCCHINI SALAD
Roasted Corn Zucchini Salad is an easy but so flavorful vegetable side dish made with fresh corn, zucchini, and onions. A delicious summer salad that will dress up every meal. Read the tips and tricks above before making this recipe!
Provided by Julia Foerster
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Add onion and cook until translucent, about 3-4 minutes.
- Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
- Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
- Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
- Serve warm or at room temperature garnished with a few basil leaves.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 36 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g
CORN AND ZUCCHINI SALAD WITH FETA
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian High Fiber Dinner Lunch Corn Zucchini Summer Healthy Raw Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
- Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
- Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
CORN AND ZUCCHINI SIDE SALAD
This is a great side dish. I love to make it in the summer and fall when the zucchini and corn are fresh and more flavorful. You can serve this cold or at room temperature. Enjoy!
Provided by Kathy D
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Prep a big bowl with ice water to put the cooked corn into once it's finished.
- 2. Fill a large pot with water and bring it to a boil over high heat. Put the corn into the boiling water, put a lid on the pot, and take it off of the heat to sit for 3-5 minutes. Then drain the corn and plunge the corn cobs into the prepped ice water bowl. When the corn is cool enough to handle, shave the kernels off the cob and put into another big bowl.
- 3. Heat the butter in a skillet over medium heat, then add the chopped zucchini plus a bit of salt. Saute this for approx. 3-5 minutes, or until tender. Then add the zucchini to the corn.
- 4. Next, add in the red onion, vinegar, oil, the rest of the salt, and pepper and lightly mix.
- 5. Right before serving time, add in the fresh herbs (your choice of cilantro or basil). Taste it and adjust the seasonings as needed. You can serve this either cold or at room temp. Enjoy!
CORN, TOMATO AND ZUCCHINI SALAD
Provided by Food Network
Time 12h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.
CORN AND ZUCCHINI ORZO SALAD
This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
- In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.
Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
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