Zucchini & White Corn Salad
Prep time
Total time
A light, refreshing summer salad with raw zucchini and white corn.
Serves: 4-5 as a side
  • 4 zucchini, washed well
  • 3-4 ears of corn, kernels removed
  • 2 shallots, thinly sliced
  • 1 tablespoon grainy mustard
  • 2 teaspoons granulated sugar
  • 2 teaspoons red wine vinegar
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  1. Slice the zucchini into long ribbons, either with a knife or a mandolin, being careful not to slice your fingers! I left the skins of my zucchini on for color, but you can peel them if you prefer. Toss the zucchini with the kernels of raw corn, sliced shallots, mustard, sugar, vinegar, thyme, cayenne, black pepper, and salt. Taste and adjust seasonings as preferred, although remember that the flavors will develop as the salad sits in the fridge. I recommend tossing everything together, allowing it to refrigerate for about an hour, then tasting and adjusting as needed. Serve as a side, as a salad on its own, or on top of mixed greens. This will keep well in an airtight container in the refrigerator for up to 5 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/07/23/zucchinisalad/