Corn And Zucchini Side Salad Recipes

Steps:

• Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
• Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.

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.

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.

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Steps:

• In a bowl, toss corn, zucchini, red pepper, chilies and onion.
• In a jar with tight-fitting lid, combine remaining ingredients; shake well.
• Pour over the salad and stir gently.
• Chill for several hour or overnight.

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

Steps:

• To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
• Pour into a lidded container.
• In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
• Cover and chill several hours or overnight.
• When ready to serve, add the dressing and toss well to coat. Enjoy!

Steps:

• Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
• Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
• Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
• Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
• Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.