Tumbleweed Farm Sweet Corn & Zucchini Salad

We’re having a bountiful harvest of sweet corn at the farm this season and we could not be more thrilled. Sweet corn has been one of the highlights to our summer and we’re enjoying every single bite! This particular recipe may go down as the best salad we’ve whipped up at the farm this season and I really hope you all give this a try.

When sweet corn is fresh, it’s tastiest when eaten raw. Our old farm manager back at Hutchins Farm used to say it was a “sin” to cook fresh sweet corn and while I appreciate his passion, I still have a soft spot for grilled corn on the cob and I’ll never give that up!  However, it really is true that fresh corn-right off the stock- shouldn’t be doctored up much and I hope this recipe inspires you to pick some up at your local farmers market. If you cannot find fresh corn or you’re not sure when it was picked, then I’d recommend blanching the corn (on the cob) in boiling water for 2-3 minutes.

I enjoyed this salad with a glass of white wine while Taylor opted for a pale ale (both are great with this recipe) We served this with a side of grilled shrimp for a simple meal. Cheers to the summer bounty!

Tumbleweed Farm Sweet Corn & Zucchini Salad

Prep Time: 20 minutes    Cook Time: 0 minutes    Serves: 4

Dressing
  • 2 Tablespoons fresh lime juice
  • 1 small jalapeño, seeded and diced
  • 2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 cup olive oil
  • salt + pepper to taste
Salad
  • 4 cups fresh corn kernels (from about 4 ears of corn)
  • 2 medium sized zucchini, julienned with a vegetable peeler
  • 1 small red onion, diced
  • 1/2 cup cilantro, minced
  • feta cheese, crumbled for serving (optional)
  • salt + pepper to taste

Preparation

  1. Prepare the dressing by blending all the ingredients together with an immersion blender or regular blender until smooth. Season with salt and pepper.
  2. In a large bowl toss the corn with the julienned zucchini, red onion and cilantro. Drizzle with the dressing and toss until well combined. Sprinkle the salad with feta cheese and season to taste with additional salt and pepper.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


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2 thoughts on “Tumbleweed Farm Sweet Corn & Zucchini Salad

  1. Oh we have some amazing local sweet corn right now too. And I really enjoy zucchini noodles so I’m loving this salad combo. A perfect fresh and easy summer meal!

  2. Ultra-fresh sweet corn is so good – I agree, we often have it straight blanched straight on the cob as it feels wrong to do too much to it! This salad looks gorgeous – feta and zucchini would go so well with it and I imagine your dressing would add a real kick of flavour. Definitely saving for summer! 🙂

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