Chilled Corn And Zucchini Salad With A Sweet Vinaigrette

August 7, 2026 by 2 Comments

corn side salad

This is my take on a side dish I recently ordered at a restaurant. It was a chilled corn salad with a zesty, sweet vinaigrette. I instantly loved it and thought what a great salad to make when summer produce is at it’s peak.

I changed up a few things and added in zucchini along with the corn in my version and I must say this salad has really been a summer hit.

corn pile

Get your hands on some good corn, the sweeter the better because it’s the star ingredient in this salad.

corn and zucchini side

The corn when added in with all the other fresh ingredients makes for a truly delicious combination of flavors.

summer corn salad

This is in now my top three favorite summer salads which I’ll be making on repeat until summer zucchini and corn go out of season which will be a sad day, but until then, enjoy!

Chilled Corn And Zucchini Salad With A Sweet Vinaigrette
 
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When corn and zucchini are at it's peak you need this salad on repeat.
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Recipe type: Summer salad
Ingredients
  • 2 fresh corn on the cobs steamed for 4 minutes, cooled and cut into planks and kernels
  • 1 or 2 small zucchini, cut in half lengthwise then sliced thin into half moons
  • red and yellow mini peppers sliced thin
  • radishes cut in quarters
  • cherry tomatoes, halved
  • red onion, diced
  • green onion, diced
  • feta, queso fresco, or fresh mozzarella, diced
  • basil and fresh parsley
  • salt and pepper to taste
  • FOR THE VINAIGRETTE.
  • ¼ cup, olive oil
  • 2 Tbl. white balsamic vinegar
  • 1 Tbl. lime juice
  • 1 Tbl. honey
  • pinch of granulated garlic
  • salt and pepper to taste
  • whisk til emulsified
Instructions
  1. All the ingredients besides the corn and zucchini I added as much to my liking, so do the same, no exact measures there. You can also double the vinaigrette as well.
  2. Place all the ingredients into a pretty serving bowl then pour the vinaigrette over the top and toss gently to coat.
  3. ENJOY!

 

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2 Comments Filed Under: Party Foods, Salads, Side Dishes, Summer, Vegetables Tagged: , , ,

Summer Corn and Shrimp Fritters

July 29, 2020 by 11 Comments

fritters

Tis the season to make fritters! It’s summertime and everyones garden is bursting with fresh vegetables as well as the farmers markets and grocery stores. I’ve been seeing all sorts of fritters being made of broccoli, cauliflower, but the most popular in the summer are ones made with zucchini or corn.

Today we’re pairing shrimp with corn in a fritter. Summer fresh corn and shrimp go really well together and are the perfect combination, it takes on a high end kind of flavor experience.

 

shrimp and corn fritters

Crunchy on the outside, creamy on the inside with pops of sweet corn in every bite. Serve these for a midweek dinner and if you have leftovers they heat up well and are delicious for lunch, I’ve even made them for a fancy girls summer dinner party.

corn and shrimp

This recipe makes quite a few fritters, ten to twelve depending on the size. You can prep and form them early in the day then stick them into the fridge to get chilled before you pan fry them, these are not deep fried but rather requires just enough of a drizzle of oil to cover the bottom of a pan.

uncooked fritters

You can up the seasoning on the inside with smoked paprika, a cajun spice, some Old Bay seasoning or just leave it as in with the basic recipe, either way it’s all good!

shrimp and corn fritter

Golden brown and crispy ready to be dipped into a sauce of your liking. I’ve served them with a spicy and sweet chili sauce, a lemon aioli, a mango and peach chutney, believe me it’s all good!

Summer Corn and Shrimp Fritters
 
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Ingredients
  • 1 lb. shrimp, raw, peeled and deveined and patted dry
  • 3 medium ears of corn, shucked
  • 3 eggs, whisked
  • 3 green onions, sliced with a little bit of the green not all
  • 1 cup of AP flour
  • ¾ cup of shredded cheddar
  • 1 smashed garlic clove, large
  • basil and parsley a heaping tablespoon each, chopped
  • salt and pepper to taste
  • Optional spice like smoked paprika, Old Bay, cajun, maybe a heaping teaspoon
  • olive oil for pan frying
Instructions
  1. Take ⅔ of the shrimp and place it into a food processor and pulse it into a paste, remove it with a spatula and place it into a large bowl.
  2. Take the remaining shrimp and roughly chop it into small pieces, then add to the bowl.
  3. Then add in the eggs, garlic, parsley, green onions, basil, seasoning, flour and cheddar, mix well then add in the shucked corn continuing to incorporate it all.
  4. Form the mixture into patty's.
  5. Refrigerate them for a couple of hours.
  6. When it's time to cook them remove patty's from fridge.
  7. Drizzle olive oil on the bottom of a heated non stick skillet and pan fry each side until nice and golden and fully cooked inside.
  8. Serve with your favorite dipping sauce like a lemon aioli, or a sweet and spicy chili sauce or even a peach or mango chutney.
  9. This recipe I was able to make 11 fritters, so anywhere between 10 and 12 you should yield.

 

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11 Comments Filed Under: Appetizers, Featured, Seafood, Summer, Vegetables Tagged: , ,