Fresh sweet corn, zucchini and edamame – Summer’s dinner salad.
This is it. This Sweet Corn and Zucchini salad – this is your game plan for when it is just too hot to cook. Sweet Corn, fresh zucchini and cherry tomatoes tossed in a herby and sweet, honey-lime dressing. I just love sweet corn in salad this time of year. It speaks summer to me.
There is almost no cooking. I’ve added frozen edamame beans because I love them. They need a quick minute or two in the microwave. But I hardly count that as cooking. I would still classify this as a no-cook dish in my book.
Can we talk about the dressing for a minute? I think it might be my favourite thing so far this year.The perfect summer salad dressing. It is sweet, bright with lime juice, a bit of heat from ginger and jalapeno. Use whatever combination of fresh herbs you have on hand. I have a thing for cilantro but you could use basil or parsley instead. I do however think fresh chives are a must.
For the corn, there is no cooking. Just raw fresh corn right off the cob. Make sure you cut the kernels off the cob over your salad bowl. The corn will add its sweet milky juice and you definitely want to catch that stuff.
A few notes for this Sweet Corn and Zucchini Salad:
- So you don’t hurt yourself, to cut the kernels from the cob, place the bottom end of the corn cob in the bottom of shallow but wide salad bowl. With one hand hold the other end of the cob so the corn cob is upright. Using a sharp knife slice down the cob into the bowl. A serrated knife works nicely. Careful not to cut too deeply into the cob. You only want the tender sweet kernels.
- I used a vegetable peeler to slice thin ribbons of zucchini. If you have a spiralizer you could use that instead. I’m small-kitchen-gaget-challenged and just can’t get mine to work. More power to you if you are skilled with yours. Or you can buy a package of zucchini noodles.
- The edamame is just frozen, shelled beans. It adds a bit of protein for your vegetarian friends … but is not necessary if you don’t like it or don’t have it on hand. A fresh bunch of salad radishes is a lovely addition too.
- The salad can be dressed about an hour ahead of time without any loss in texture.
- As the salad sits, leftovers are good for a day or two, the corn will continue to weep its milky juice. You will find more of it at the bottom of the salad bowl.
- You will only need about half the dressing for this salad quantities listed. The dressing will keep for about a week in a covered container, refrigerated.
for the dressing:
- 1/3 cup honey
- juice of one lime
- 1/2 teaspoon dried ground ginger
- 1/2 cup olive oil
- 1 Tablespoon while balsamic vineagar or white wine wineagar
- 1-2 Tablespoons pickled jalapeno slices
- 1 clove of garlic minced
- 1/4 cup packed fresh herbs any combination of mint, cilantro, parsley, basil, chives. I used cilantro, chives and mint
- 1/2 teaspoon salt
- fresh ground pepper
for the salad
- 3-4 small zucchini
- 4 ears of fresh sweet corn
- 1 pint cherry tomatoes sliced in half
- 1 cup frozen shelled edamame beans optional
- To prepare the dressing, add all ingredients to the jar of a blender and blend until combined. Taste for seasoning, add more salt, pepper or honey if needed. Set aside. Will keep 5-7 days.
- To prepare the zucchini use a vegetable peeler to slice thin ribbons. Rotate the zucchini as you slice and continue to slice until just the soft core is left. Discard the core. Or, if you have a spiralizer, make zucchini noodles.
- To prepare the corn remove husks and rinse under cool water to remove the silks. Pat dry. Over your salad bowl and using a sharp knife, slice the corn kernals from the cob. Try to catch any of the juices that will run from the fresh corn into the salad bowl.
- If using edamame, place frozen beans in a microwave safe bowl and cover with water. Add a pinch of salt. Microwave on high 1-2 minutes, until warmed through. Drain.
- Toss zucchini, corn, tomatoes, and edamame in a large salad bowl. Toss veggies with about 1/2 of the dressing, or to taste. Serve.