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

Description

This vibrant Zucchini and Fresh Corn Salad combines ribbons of zucchini and yellow squash, sweet raw corn kernels, tangy goat cheese, toasted pine nuts, and a zesty homemade lemon-basil vinaigrette. It’s a colorful, refreshing, and easy-to-make dish that showcases summer produce in a light and flavorful way. Perfect as a side, appetizer, or healthy lunch.

Ingredients

Units Scale

For the Salad

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn, shucked and kernels cut off the cob
1 ounce goat cheese
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper, to taste
A few leaves of fresh basil, torn
Optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Prepare the vegetables: With a wide vegetable peeler, peel the zucchini and yellow squash lengthwise into long thin ribbons. Discard the watery middle section once it gets too thin to shave. Place the ribbons in a serving bowl, alternating colors for a pretty presentation.
Add the corn: Cut the kernels off the cob and add them to the bowl with the zucchini and squash ribbons.
Make the vinaigrette: In a small jar with a lid, combine extra-virgin olive oil, fresh lemon juice, chopped basil, Dijon mustard, minced garlic, kosher salt, and black pepper. Shake well until fully emulsified. Taste and adjust seasoning as desired.
Toss the salad: Drizzle about 2 tablespoons of the vinaigrette over the vegetables. Gently toss to combine and coat evenly. Add salt, black pepper, and red pepper flakes to taste.
Add cheese and garnishes: Crumble the goat cheese over the top. Scatter fresh torn basil and, if using, toasted pine nuts for extra crunch and flavor.
Serve: Plate immediately for best texture. Enjoy as a refreshing side, appetizer, or light lunch.

Notes

You’ll have extra vinaigrette; store it in the fridge for up to one week for use on other salads.
Add pine nuts for a delicious crunch, or leave them out for a nut-free version.
The salad is best served immediately as the squash ribbons can lose their crispness over time.
For a vegan option, omit the goat cheese or use a plant-based alternative.

Nutrition

Serving Size: 1/2 recipe
Calories: 315
Sugar: 6g
Sodium: 320mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 5g
Cholesterol: 13mg