Corn Salad With Zucchini, Tomato & Cilantro

Corn salad with tomato, zucchini & cilantro

This is a beautiful summer (or anytime salad)… true confessions here, I had bought 5 ears of wonderful looking corn to make this salad.  However, by the time dinner prep came around I was short for time and used my frozen corn kernels (from my always ready freezer stash) and it was still awesome. The fresh from the farmer’s market tomatoes, zucchini and cilantro certainly helped!




  1. Pour 1/4 cup of olive oil into the pan to warm it up over medium-high heat.
  2. Sauté the corn for about 4 minutes, then add the zucchini and sauté for another 2 or 3 minutes.  When the zucchini has softened and the corn is warm but still ‘firm’, turn off the heat and add the salt, pepper, tomatoes, cilantro and hot sauce if using.
Warm corn, zucchini & tomato salad.

Warm corn, zucchini & tomato salad.


Kids plates for the Slow cooker BBQ ribs & corn salad

See my Kids’ plates for the Slow cooker BBQ ribs & corn salad. Easy to modify for kids, by cutting the pork into small pieces, putting salad veggies separately onto the plates.

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