Summer Corn and Zucchini Basil Salad


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Ear’s to summer! Corn on the cob is a great way to get started with this corn and zucchini basil salad.

It’s always a good idea to think about what seasonal veggies will be available. Summer boasts a ton of awesome veggies; corn is my favorite! I love corn on the cob whether it’s boiled and covered in lime and sea salt, grilled and topped with cilantro, or just plain ol’ by itself. The sweet kernels are so addicting that it’s hard for me to eat just one ear! If you’re like me, you’re going to be looking for ways to incorporate corn into your diet in these hot summer months, and this zucchini and corn salad is perfect! Packed with veggies and full of simple flavors, this salad is great to take to a potluck or even just have in the fridge for when you need some wholesome veggie goodness. This dish comes together in about 10 minutes so you know you can have a healthy side in no time at all. Try grilling the corn if you want a charred flavor, or try adding other veggies like yellow squash or cucumbers for extra crunch!


Summer Corn and Zucchini Basil Salad


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  • 1 ½ cup frozen corn (or fresh corn that has been cooked) (organic non-GMO)
  • 2 large zucchini, diced
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes, cut into quarters
  • ¼ cup fresh basil, chopped
  • 2 green onions, chopped
  • Zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste
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  1. Heat 1 tablespoon olive oil in a pan and add the zucchini. Cook until just tender about 4–5 minutes, then quickly add in the garlic and cook until fragrant (about 30 seconds). Remove mixture to a large bowl.
  2. In the same pan, add in the corn to toast for about 2 minutes. Remove and mix with the zucchini. Let this mixture cool.
  3. Once the zucchini and corn mixture has cooled a little bit, add the cherry tomatoes, basil, green onions, lemon juice and zest, and salt and pepper to taste.
  4. Mix well! Serve at room temperature or cold.

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