Zucchini Corn Salad Recipes

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:

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

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.

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!