Salads

Zucchini Corn Salad

A mixture of diced zucchini and whole kernel corn seasoned with garlic, mint, and chives.

Cook

10 minutes

Servings

6

Level

Easy

Ingredients

  • ¼ cup Challenge Butter
  • 1 teaspoon minced fresh garlic
  • 2 small zucchini, diced (3 to 3½ cups)
  • 4 cups frozen whole kernel corn
  • ¼ cup water
  • ½ cup minced chives
  • 2 Tablespoons chopped fresh mint
  • ¾ teaspoon salt
  • 3 Tablespoons cider vinegar or distilled white vinegar

Directions

  • 1
    Melt butter over in large skillet over medium heat.
  • 2
    When butter begins to foam, add Zucchini and garlic; sauté until tender – about 2 to 3 minutes.
  • 3
    Stir in corn, thyme, and water; continue to cook stirring frequently until corn is tender and most of the liquid has evaporated - additional 2 to 3 minutes.
  • 4
    Stir in salt, chives, mint, and vinegar and remove from heat. Season with additional salt and pepper to taste.
  • 5
    Serve warm or at room temperature.