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Corn, Tomato, and Zucchini Salad

This salad is simple, lovely, full of bright flavor, easy to make, low in calorie and fat, and generally just all around great. Not really sure what else to say other than that I served it along side the crabcake sandwiches at my birthday dinner last weekend and it rocked. I guess, that’s all.

Corn, Tomato, and Zucchini Salad


  • 4 ears of corn, cooked and kernels removed
  • 2 small to medium green zucchini, diced and roasted
  • 1/2 pound cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp rice wine vinegar
  • 1/2-1 tsp dried thyme


  • Under a broiler roast the diced zucchini tossed with 1 tbsp extra virgin olive oil and three pinches of kosher salt until just browned.
  • Bring a pot of heavily salted water to boil on the stove. Once boiling drop in your shucked ears of corn. Turn off the heat, put a lid on it, and leave it alone for 10 minutes. Remove and allow the corn to cool. Then cut off all the kernels and add them to a bowl.
  • When the zucchini is finished scrape it and the oil it cooked with into the bowl with the corn kernels.
  • Chop the tomatoes until pieces are about the size of the diced zucchini and add them to the bowl.
  • Sprinkle with the dried thyme, add the olive oil and rice wine vinegar and toss to combine.
  • Serve at room temperature.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6