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A large serving platter with zucchini corn salad and feta crumbles.
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5 from 6 votes

Zucchini Corn Salad

This zucchini corn salad with fresh basil and feta is served with a bright and tangy lemon dressing and will be on repeat all summer long! This recipe is dairy-free, gluten-free, and can easily be made vegan.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 3 medium-large zucchini, cut in half lengthwise or 4-5 small-medium
  • 4 ears corn, shucked, & kernels removed from cob
  • salt & pepper, to taste amounts in instructions
  • ¼ - ½ cup crumbled feta dairy-free or regular
  • handful fresh basil, roughly chopped

Lemon Dressing

  • 3 tablespoons extra virgin olive oil
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon raw honey
  • ½ teaspoon kosher salt reduce by half if using another type
  • ¼ teaspoon black pepper


  • Whisk together all the dressing ingredients in a small bowl. Taste and add more salt or pepper if needed. Set aside.
  • Heat up a large skillet over medium heat. Once nice and hot, add the olive oil and place the zucchini cut-side down. Cook for 5-7 minutes or until golden brown. Remove from the skillet and place on a plate. Lightly sprinkle with salt and set aside. Repeat with remaining zucchini.
  • Add the corn kernels to the skillet, season with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook for 6-8 minutes, stirring occasionally.
  • Cut zucchini into half-inch pieces and cut each piece in half again. Add to a large bowl along with the corn and toss with the dressing to combine. Serve with feta and chopped fresh basil. 


Make sure your pan is nice and hot before you add the oil and zucchini. A hot pan makes all the difference for getting a nice sear on the zucchini.
No zucchini? - you can use yellow squash (also called summer squash), portobello mushrooms, or eggplant for a similar texture.
No fresh corn? - you can also use frozen corn, just make sure it's thawed first. You'll need about 3 ½ cups.
No feta? - just leave it out.
No basil? - you can add in another fresh herb such as parsley or cilantro.
Make it vegan - substitute the honey for maple syrup.
Add cooked protein - shrimp, chicken, bacon, or white beans can be added to make it a filling main dish.