Summer Corn, Zucchini & Tomato Salad Recipe for BBQs

Enjoy the best of summer produce with this Fresh Corn, Zucchini and Tomato Salad. It’s bright, uncooked, and easy to prepare—perfect for hot days when you don’t want to turn on the stove. Watch the video for a quick demo, then scroll down to the recipe card to print the directions and ingredients for home use.

This salad is completely raw — no cooking required — which makes it a refreshing side for backyard barbecues or potlucks. The combination of sweet corn, crunchy zucchini and juicy tomatoes tastes like summer in a bowl. I serve this at gatherings often and it’s a hit even with guests who expect cooked dishes.

Start with the freshest, sweetest corn you can find. Farmer’s markets and local stands are ideal; the fresher the corn, the sweeter and more flavorful your salad will be.

How to Make Fresh Corn, Zucchini and Tomato Salad:

Shuck the corn and rinse it to remove as many silk strands as possible. To cut the kernels off the cob without making a mess, stand each ear upright inside a deep bowl and slice downward with a sharp knife; the kernels will fall into the bowl and stay contained.

Dice fresh zucchini into roughly 1/2-inch pieces (leave the skin on for color and texture) and add it to the bowl with the cut corn.

Add halved pear or cherry tomatoes. At peak season you can pick up colorful varieties that are sweet and vibrant—use a mix if you like for visual appeal.

Toss in slivered fresh basil for a fragrant, herbaceous finish.

Whisk a simple Honey-Lime Vinaigrette—white wine vinegar, extra-virgin olive oil, honey and freshly squeezed lime juice—and drizzle it over the vegetables. Toss well so every bite is lightly coated. Cover and refrigerate the salad for at least one hour (up to four) so it chills and the flavors meld.

Just before serving, toss the salad again, season with a generous pinch of salt and freshly ground black pepper, and enjoy.

This Fresh Corn, Zucchini and Tomato Salad is naturally dairy-free, gluten-free and low in fat. It’s an easy, healthy side that works well with grilled meats or as part of a larger summer spread. If you try it, let me know what you think!

Fresh Corn, Zucchini and Tomato Salad

This is the best fresh corn summer salad—simple, colorful, and full of seasonal flavor.

Prep: 20 mins

Chill Time: 1 hr

Total: 1 hr 20 mins

Servings: 8 servings

Ingredients

• 6 medium to large corn on the cob, shucked
• 3 small to medium zucchini, rinsed and trimmed
• 1 pint pear or cherry tomatoes, halved
• 4 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lime juice
• ¼ cup slivered fresh basil
• Salt and freshly ground pepper, to taste

Instructions

1. Cut the corn off the cob by standing each ear upright in a deep bowl and slicing downward with a sharp knife so the kernels collect in the bowl.
2. Dice the zucchini into ½-inch pieces (leave the skin on) and add to the bowl with the corn. Add the halved tomatoes and gently stir to combine.
3. In a small bowl, whisk together the white wine vinegar, olive oil, honey and lime juice to make the vinaigrette. Pour it over the vegetables and toss to coat. Stir in the slivered basil.
4. Cover the salad and refrigerate for at least 1 hour and up to 4 hours. Toss again before serving, then season with salt and freshly ground black pepper to taste.

Nutrition

Serving: 1 serving • Calories: 137 kcal • Carbohydrates: 23 g • Protein: 4 g • Fat: 4 g • Sodium: 24 mg • Potassium: 494 mg • Fiber: 2 g • Sugar: 10 g • Vitamin A: 590 IU • Vitamin C: 28.7 mg • Calcium: 17 mg • Iron: 1.1 mg

Nutrition information is automatically calculated and should be used as an approximation.