Can I use frozen or canned corn instead of fresh?

Absolutely! Fresh corn offers unbeatable sweetness and crunch, but if it’s out of season, thawed frozen corn (patted dry) or drained canned corn works well in a pinch. For the best flavor, give it a quick sauté in a dry pan before adding.

Can this salad be made ahead of time?

Yes, it’s a fantastic make-ahead option—just keep the vinaigrette and salad separate until you’re ready to serve, so the ribbons stay crisp. Combine and toss right before eating for optimal freshness.

Is there a substitute for goat cheese if I’m not a fan?

Definitely! Feta cheese, fresh mozzarella balls, or even a sprinkle of grated parmesan will give you a different (but equally delicious) creamy element.

Do I have to cut the squash into ribbons?

Using ribbons gives the salad a light texture and elegant appearance, but if you don’t have a wide peeler, thinly slicing the squash into rounds or half-moons works too. The key is to keep the pieces small and manageable for the best texture.

Zucchini and Fresh Corn Salad Recipe

Summer in a bowl just got a whole lot easier—and tastier! This Zucchini and Fresh Corn Salad bursts with color and brightness, coming together in just minutes, with no stove required. Imagine crisp ribbons of zucchini and yellow squash, sweet corn kernels, creamy goat cheese, and a zesty lemon-basil vinaigrette. It’s the kind of salad that feels light and fresh yet surprisingly satisfying, thanks to all those textures and flavors working together. Whether you need a quick lunch, a side for weekday dinners, or a vibrant dish to bring to a picnic, this salad is about as fuss-free and delicious as it gets.

Why You’ll Love This Recipe

Ridiculously Fast: Seriously, it’s ready in about 10 minutes from start to finish, with most of the “work” happening as you peel the veggies.
Minimal Cooking Involved: The only “cooking” is cutting corn off the cob—no pots, no pans, no sweating over the stove.
Fresh and Flavorful: It tastes like sunshine—crisp zucchini, sweet corn, tangy goat cheese, all brought together by a lively vinaigrette and fresh basil.
Perfect for Busy Schedules: When time is tight but you still want to eat well, this salad delivers maximum flavor with minimum effort.
Crowd-Pleaser: It’s a lovely, colorful dish that’s both beautiful and inviting—ideal for making ahead or sharing.

Ingredients You’ll Need

Here’s a quick overview of what you’ll need and why:

Zucchini: The main green component—choose small to medium for the best flavor and texture. You’ll peel these into ribbons for that delicate crunch.
Yellow Squash: Pairs perfectly with zucchini, adding sunny color and a slightly different texture. Also gets ribbon treatment!
Fresh Corn Kernels: Use sweet corn right off the cob for the juiciest burst of flavor. Adds an enjoyable pop and freshness.
Goat Cheese: Creamy and tangy, this really unites the salad. Crumble over just before serving for little pockets of richness.
Lemon-Basil Vinaigrette: A zesty homemade dressing with olive oil, lemon juice, Dijon mustard, fresh basil, and garlic. This ties all the flavors together without overpowering.
Red Pepper Flakes: Lend a gentle heat to the salad’s refreshing flavors. Adjust to taste (or skip for a kid-friendly version).
Kosher Salt & Freshly Ground Pepper: Essential for drawing out flavors and balancing the acidity.
Fresh Torn Basil: Brightens up the finished dish and amplifies summer freshness.
Optional Toasted Pine Nuts: For crunch and a subtle nutty flavor, sprinkle on just before serving—totally optional, but highly recommended.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no need to feel boxed in—this is a salad begging for creativity! Try these ideas:

Dairy Alternatives: Swap goat cheese for feta, ricotta salata, or even crumbled blue cheese for a whole new twist.
Add More Veggies: Thinly sliced radishes or cherry tomatoes add extra color and crunch.
Make It a Meal: Toss in some cooked, cooled quinoa or a handful of chickpeas to make this a hearty lunch.
Herb Swap: Try mint or flat-leaf parsley in place of basil for a different herbal accent.
Crunch Factor: If pine nuts aren’t on hand, toasted almonds or sunflower seeds offer a satisfying crunch.

How to Make Zucchini and Fresh Corn Salad

Step 1: Make the Lemon-Basil Vinaigrette

Combine extra-virgin olive oil, fresh lemon juice, chopped basil, Dijon mustard, minced garlic, and a pinch of salt and pepper in a jar. Secure the lid and give it a good shake until well-blended. Taste and season as needed.

Note: You won’t use all the vinaigrette in one salad—store the rest for another bowl of veggie goodness.

Step 2: Prepare the Vegetables

Grab a wide vegetable peeler and slice the zucchini and yellow squash lengthwise into long, thin ribbons. When you get to the watery, seedy core, stop—those parts won’t hold up as well in the salad.

Slice the fresh corn kernels off the cob—stand the cob upright in a shallow bowl and carefully slice downward for minimum mess.

Step 3: Assemble the Salad

Lay the squash ribbons in a bowl or on a platter, mixing and matching green and yellow for extra visual appeal. Scatter over the sweet corn kernels.

Drizzle on a couple of tablespoons of the vinaigrette, just enough to lightly coat the veggies. Gently toss everything together.

Season well with kosher salt, lots of freshly ground black pepper, and a pinch of red pepper flakes (as much or as little as you like).

Step 4: Add Cheese and Finishing Touches

Crumble goat cheese over the top, tear fresh basil leaves and scatter them for extra fragrance. If using, sprinkle toasted pine nuts for crunch.

Now, your salad is ready to shine!

Pro Tips for Making the Recipe

Ribbon Perfection: A wide vegetable peeler is your best friend here. Avoid the thin, watery center of squash for the crispiest, prettiest ribbons.
The Freshest Corn: Raw, sweet corn is tender and delicious. If your corn is starchy or tough, give the kernels a quick sauté just until slightly golden.
Dress Right Before Serving: Add the vinaigrette just before eating so the squash stays crisp and doesn’t get soggy.
Season Generously: Don’t be shy with salt, pepper, or basil—the more flavor, the better!

How to Serve

This Zucchini and Fresh Corn Salad is as versatile as it is beautiful! Here’s how to enjoy it:

As a Standalone Lunch: It’s light but satisfying, especially with extra nuts or a side of crusty bread.
Part of a Summer Spread: Perfect alongside grilled chicken, fish, or a juicy steak for a colorful, refreshing side.
In a Wrap: Roll leftover salad in a soft tortilla with some rotisserie chicken for a bright lunch on the go.
Picnic or Potluck: This salad travels well—just keep the vinaigrette separate until you’re ready to serve.

It’s especially delightful chilled, but equally tasty at room temperature, making it incredibly flexible for any occasion!

Make Ahead and Storage

Storing Leftovers

If you have leftover salad, store it in an airtight container in the fridge for up to 2 days. The vegetables will soften a bit as they sit—a deliciously different but still tasty texture.

Freezing

This salad isn’t freezer-friendly, as the raw vegetables will lose their crispness. Focus on making it fresh!

Reheating

No need to reheat—this dish is best enjoyed cold or at room temperature, right out of the refrigerator.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! Fresh corn offers unbeatable sweetness and crunch, but if it’s out of season, thawed frozen corn (patted dry) or drained canned corn works well in a pinch. For the best flavor, give it a quick sauté in a dry pan before adding.
Can this salad be made ahead of time?

Yes, it’s a fantastic make-ahead option—just keep the vinaigrette and salad separate until you’re ready to serve, so the ribbons stay crisp. Combine and toss right before eating for optimal freshness.
Is there a substitute for goat cheese if I’m not a fan?

Definitely! Feta cheese, fresh mozzarella balls, or even a sprinkle of grated parmesan will give you a different (but equally delicious) creamy element.
Do I have to cut the squash into ribbons?

Using ribbons gives the salad a light texture and elegant appearance, but if you don’t have a wide peeler, thinly slicing the squash into rounds or half-moons works too. The key is to keep the pieces small and manageable for the best texture.

Final Thoughts

Give this vibrant Zucchini and Fresh Corn Salad a try—you’ll be amazed how a handful of everyday ingredients can transform into something so fresh and delightful. With plenty of ways to customize and endless serving options, it’s a summer staple that earns repeat appearances at any table. Grab those vegetables, get peeling, and enjoy a salad that truly tastes like sunshine!