How to Prepare Corn Salad with Zucchini and Fresh Herbs for Summer

Corn and zucchini are classic summer vegetables that pair beautifully together. Sweet corn kernels provide a natural crunch and mild sweetness, while zucchini offers freshness and a delicate texture. Combined with fresh herbs like basil, parsley, or cilantro, this salad is both refreshing and satisfying.

Whether you’re hosting a summer BBQ, picnic, or potluck, this dish adds color and nutrition to your table without being heavy. Plus, it’s gluten-free, vegetarian, and can easily be made vegan.

Ingredients You’ll Need

Here’s a list of fresh, wholesome ingredients to make your zucchini corn summer salad:

• 3 cups corn kernels (fresh, grilled, or thawed frozen)
• 2 medium zucchinis, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• Juice of 2 lemons
• 1 tsp sea salt
• 1/2 tsp black pepper
• Optional: feta cheese, avocado, or toasted nuts

Tip: Grilled corn adds a smoky flavor, while raw zucchini keeps it crisp and refreshing.

Step-by-Step Instructions

1. Cook or grill corn: Boil for 3–5 minutes or grill until slightly charred. Slice kernels off the cob.
2. Prepare zucchini: Dice into bite-sized cubes. For added depth, lightly sauté or grill zucchini before adding.
3. Chop veggies: Halve cherry tomatoes and finely dice onions.
4. Make dressing: Whisk olive oil, lemon juice, salt, and pepper until emulsified.
5. Mix salad: Combine corn, zucchini, tomatoes, onion, and herbs in a large bowl. Toss with dressing.
6. Finish & serve: Garnish with extra herbs or feta cheese and serve chilled.

Flavor Variations

Make your summer corn zucchini salad unique with these variations:

• Mediterranean Style: Add olives, feta, and oregano.
• Mexican-Inspired: Toss with black beans, cotija cheese, and cilantro.
• Vegan Version: Skip cheese and use avocado for creaminess.
• Spicy Kick: Add jalapeños or chili flakes.
• Protein Boost: Mix in grilled chicken or chickpeas.

Health Benefits

This corn zucchini salad with fresh herbs is not just tasty but also nutrient-rich:

• Low in calories: Perfect for weight management.
• Rich in fiber: Helps with digestion and satiety.
• Loaded with vitamins: Zucchini adds vitamin C, while corn contributes antioxidants like lutein.
• Heart-healthy fats: Olive oil provides monounsaturated fats.
• Gluten-free & plant-friendly: Great for a variety of diets.

Tips for the Best Corn and Zucchini Salad

• Use fresh summer produce: Seasonal corn and zucchini taste best.
• Cut evenly: Uniform dice ensures a clean presentation.
• Chill before serving: Enhances flavor and makes it more refreshing.
• Don’t overdress: Light dressings keep vegetables crisp.
• Balance flavors: Sweet corn, tangy lemon, and fresh herbs complement each other beautifully.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but add dressing and avocado just before serving to keep it fresh.

Do I need to cook the zucchini?

No, raw zucchini works perfectly, but grilling adds extra flavor.

Can I use frozen corn?

Absolutely. Thaw and drain before mixing into the salad.

How long will it last?

Store in an airtight container in the refrigerator for up to 2 days.

Printable Recipe Card

Summer Corn Salad with Zucchini and Fresh Herbs

Prep Time: 10 minutes  
Cook Time: 5 minutes  
Total Time: 15 minutes  
Servings: 4  

Ingredients:
- 3 cups corn kernels
- 2 zucchinis, diced
- 1 cup cherry tomatoes
- 1/2 cup red onion
- 1/4 cup fresh parsley
- 2 tbsp basil
- 2 tbsp olive oil
- Juice of 2 lemons
- Salt & pepper

Instructions:
1. Grill or boil corn, cut kernels off.  
2. Dice zucchini, tomatoes, and onions.  
3. Whisk olive oil, lemon juice, salt, and pepper.  
4. Toss everything together in a bowl.  
5. Garnish with herbs and serve chilled.