By a quick search on Google, it surprised me how unpopular this zucchini corn salad is. Well, get yourself 4 zucchinis with several cobs and your boring dinner’s just gone!
In case the omnivorous alter ego of yours just can’t be defeated, lay those pretty hands on the packaged chicken breasts and grab a large one. You are not to blame honey.
Which kind of Zucchini works?
Despite being part of the summer squash family, and only available during the summer, you could still find zucchinis on shelves thanks to the world of technology. The textures of all squashes are kinda similar, but the flavor and smell of each kind stand out distinctively. Below are the kinds you’ll likely see on racks.
Green and Yellow Zucchinis: Although they are closer to each other in shape than the rest, they still have certain differences besides the obvious outer color.
In this recipe, we call for Green Zucchinis as they are crunchier. Their sweetness is also milder, complementing the corns better.
As for Yellow Zucchinis, they are softer, kinda closer to pumpkins in both texture and sugar content rather than their green counterpart. We don’t recommend using Yellow Zucchinis, as the nature of this dish should not be wilted and starchy.
Looking more rustic than the other two, Cocozella Di Napoli Squashes are basically striped Green Zucchinis. They have great flavors and can be substituted in any recipes that call for Green Zucchinis.
How to choose crunchy corn cobs
There is only 1 kind mainly sold in markets, specifically meant for direct consumption: Sweet Corn. The others are Dent Corn, Flint Corn, Popcorn (whose use is quite obvious). Flour Corn and Pod Corn, which are meant to make flour and generally not used in cooking everyday meals.
Sweet Corn, as the name mentioned, is sweeter and less starchy than other types. People harvest them just when they turn ripe.
The thing is, how do you know which cob is the freshest? This website has everything you need on choosing corn, but in short, here’s what you need to do:
- Check the husk: those with the bright green husks wrapping tightly around the cobs are the freshest around. Don’t peel the husk guys! It protects the cobs from being dried out.
- Check the bottom: a.k.a, where the cobs got snapped off during harvest. If it’s brown, the corns are probably left there for a few days.
- Squeeze the cob: to feel the firmness of it. Fresh corns should have plump kernels. If some spots are soft, choose another cob.
Since it’s a salad, can I serve it cold?
Unlike your everyday lettuce tomato salad, the dish involves cooking in a pan, which makes it one of the “hot dishes”. “Hot dishes” are meant to be served hot, immediately right out of the pan.
Also, squashes have the tendency to turn wilted when left exposed to the air. The longer you leave it out, the worse the taste becomes.
What suits Zucchini and Corn best?
A healthy source of protein, of course. I’ve seen recipes using chicken, but it’s not that good in both taste and look. I highly recommend shrimps for the more vibrant bright red color and also a crunchier, chewier texture when cooked than chicken. It’s nice to eat with all senses there are, don’t you agree?
How To Make Zucchini Corn Salad
Zucchini Corn Salad
Yield 4 servings
Right, it’s time for actually making the dish. One tip before cooking: take out all the bowls necessary to contain the will-be-chopped ingredients out. Nothing makes cooking time more pleasant than being ready to the smallest things.
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 zucchinis
- 1 cup corn kernels
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons grated Parmesan, or more, to taste
How to Make
- Defrost the corns by leaving them at room temperature. If you’re using fresh corns, remove the kernels with a knife.
- Mince the garlic and cilantro; Put them in separate small bowls.
- Quarter the zucchinis lengthwise. Cut them into cubes.
- Heat the pan with some oil over medium-high heat and toss in the garlic. Stir for about 1 minute or until the air gets soaked in fried garlic fragrance.
- Put the veggies and the herbs in. Cook and stir occasionally for 3-4 minutes, or until the zucchini seems tender and cooked through. Season with salt and pepper. Stir in the lime juice and cilantro.
- Serve immediately and sprinkle some grated parmesan.
Some people avoided parmesan and ended up finding the taste not as good as “advertised”. The reason is that parmesan cheese is the main source of flavor to the dish. It has an umami, salty flavor that you couldn’t substitute with fish sauce. Don’t skip the cheese, or you should follow another zucchini dish on this blog.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 2 mg
Sodium 47 mg
Total Carbohydrates 17 g
Dietary Fiber 3 g
Sugars 6 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.