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Raw Corn and Zucchini Salad

Recipe for August 29, 2010



Here’s a “last call” for a corn and zucchini recipe just in case you haven’t had enough of both.  Easy and delicious.

3 ears corn*, husks and silks removed
2 medium zucchini*, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper


1.    Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.  Serves 4.

Everyday Food (June 2010) 

* Ingredients can be found at the market