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



Ingredient Checklist


Instructions Checklist
  • 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 (4)

63 Ratings
  • 5 star values: 9
  • 4 star values: 24
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 5
Rating: Unrated
I found this recipe to be rather bland. It really needs something to kick it up a level.
Rating: Unrated
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.
Rating: Unrated
One of my favorite salads.
Rating: Unrated
This recipe is DELICIOUS! I also added some diced jalapeno peppers which added additional flavor and just a little heat. Everyone loved it!