Fresh Sweet Corn and Zucchini Salad

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillYou can make this raw salad several hours ahead of time and it will pickle itself into deliciousness. This was adapted from a recipe by food truck chef Venus Van Horn of Magical Meatball Tour in Kansas City.

  • Yield: 6 Servings


  • 4 ears fresh sweet corn
  • 2 medium-size zucchini, thinly sliced
  • 1 finely chopped jalapeño pepper, seeded and membranes removed
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup freshly squeezed lime juice
  • ¼ cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper
How to Make It
  1. Cut the kernels from the corn into a medium bowl. Toss with the zucchini, jalapeño pepper, and parsley.
  2. Pour the lime juice and olive oil into a jar, close the lid, and shake to blend.
  3. Pour the dressing over the salad and adjust the seasonings to your taste.
  4. Cover and keep at room temperature for 30 minutes or up to 8 hours, or until ready to serve.

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