Raw Corn and Zucchini Salad


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


  • 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.

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