Zucchini Corn Salad
Zucchini Corn Salad made with fresh corn off the cob, zucchini and salty feta cheese is an easy and delicious vegetarian side dish for summer.
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This zucchini corn salad is light, fresh, simple and easy to make. This recipe calls for minimal ingredients and equipment, which means fast prep and even faster clean up.
This zucchini corn salad is best enjoyed in late summer when corn and zucchini are in season and at their peak. Easy enough for weeknight dinners but delicious enough to bring to a summer BBQ for a healthy side dish option.
Ingredients
Corn: for the best results, use fresh corn off the cob if you can.
Zucchini: if its in season, I challenge you to find local zucchini either at your local farmer’s market or farm stand.
Feta: No measuring required, we will use the whole 5 ounce container of feta for this recipe.
Herbs: the fresh herbs found in this salad are chives and parsley.
Oil: use high quality extra virgin olive oil. My favorite is Graza!
Vinegar: I used white wine vinegar.
Salt and pepper
Equipment
Large sauté pan
Cutting board and knife
Measuring spoons
Instructions
- Heat olive oil in a large pan over medium high heat. Add the corn and cook undisturbed for 2-3 minutes.
- Toss the corn and cook for an additional 5 minutes, stirring once or twice, or until the corn is lightly charred. Transfer the corn to a large mixing bowl.
- Next, add the chopped zucchini to the same pan and cook for 2-3 minutes, flip and cook an additional 2-3 minutes, or until golden and tender. Transfer zucchini to the bowl with the corn.
- To the mixing bowl, add the feta cheese, parsley, chives, olive oil, vinegar, salt and pepper. Toss well to combine.
What to Serve with Zucchini Corn Salad
This zucchini corn salad would go well with a menu that features late summer produce and bright, fresh flavors.
Appetizer: Herbed Ricotta and Tomato Bruschetta
Entree: Air Fryer Caprese Chicken
Dessert: Mixed Berry Crumble Bars
Cocktail: Hugo Spritz
Tips
- For an easy way to cut the corn off the cob, lay it flat on the cutting board and cut the kernels off one side of the cob. Now lay that flat side down on the cutting board for sturdy surface and continue to cut the corn off until it is clean.
- This zucchini corn salad is best enjoyed within 3 days. Store in an air tight container in the fridge. This salad does not freeze well.
- For even more summer vibes, grill the zucchini and the corn (on the cob).
Substitutions
Corn: fresh is best but if it’s not in season, frozen corn will work. Just be sure to drain it well before combining with the rest of the ingredients.
Feta: goat cheese or crumbled cotija cheese would be great substitutes for feta.
Vinegar: red wine vinegar, rice vinegar or champagne vinegar would also work in this recipe.
More Side Dish Recipes You’ll Love
- Mexican Inspired Corn Salad
- Grilled Veggies with Chimichurri
- Air Fried Veggie Tots
- Easy Summer Orzo Salad
- Air Fryer Zucchini Fries
If you make this Zucchini Corn Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Zucchini Corn Salad
Ingredients
- 4 ears fresh corn removed from cob
- 2 zucchini chopped
- 5 oz feta cheese
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 1/3 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large pan over medium high heat. Add the corn and cook undisturbed for 2-3 minutes. Toss the corn and cook for an additional 5 minutes, stirring once or twice, or until the corn is lightly charred. Transfer the corn to a large mixing bowl.
- Next, add the chopped zucchini to the same pan and cook for 2-3 minutes, flip and cook an additional 2-3 minutes, or until golden and tender. Transfer zucchini to the bowl with the corn.
- To the mixing bowl, add the feta cheese, parsley, chives, olive oil, vinegar, salt and pepper. Toss well to combine.
