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
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
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
BARLEY SALAD WITH CORN AND ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
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.
PICNIC CORN-ZUCCHINI SALAD
Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Corn
Time 15m
Yield 6-8
Number Of Ingredients 9
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!
Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7
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
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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.
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 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.
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