New This Month

Raw Corn and Zucchini Salad


This salad pairs well with steamed fish, sauteed shrimp or scallops.

  • Servings: 4

Source: Everyday Food, June 2010


  • 3 ears corn, husks and silks removed
  • 2 medium zucchini, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • Coarse salt and ground pepper


  1. 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.

Reviews Add a comment

  • easyed4449sbcg
    25 JUN, 2016
    I found this recipe to be rather bland. It really needs something to kick it up a level.
  • Pendron
    7 AUG, 2011
    My salad is not as colorful as the photo, but I love the way it tastes! Fresh and light, perfect no cook side. We have so many zucchini...even the muffins are getting tiresome. This is delicious.
  • mjla
    6 MAR, 2011
    One of my favorite salads.
  • kabdala
    16 AUG, 2010
    This recipe is DELICIOUS! I also added some diced jalapeno peppers which added additional flavor and just a little heat. Everyone loved it!