Sweet Corn and Zucchini Salad
Print Recipe
0 from 0 votes

Sweet Corn and Zucchini Salad

Fresh summer sweet corn and zucchini in a sweet herb dressing.
Prep Time20 mins
Total Time20 mins
Servings: 8 servings
Author: Trish Cowper | the infinebalance food blog


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.


You will not need all of the dressing for this salad. Save the rest for another meal.