Zucchini Corn Salad

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

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Zucchini Corn Salad
  1. ¼ cup Challenge Roasted Garlic & Herb Spreadable Butter
  2. 2 small zucchini, diced (3 to 3½ cups)
  3. 4 cups frozen whole kernel corn
  4. ¼ cup water
  5. ½ cup minced chives
  6. 2 Tablespoons chopped fresh mint
  7. ¾ teaspoon salt
  8. 3 Tablespoons cider vinegar or distilled white vinegar
  1. 1

    Melt butter over in large skillet over medium heat.

  2. 2

    When butter begins to foam, add Zucchini and sauté until tender – about 2 to 3 minutes.

  3. 3

    Stir in corn and water; continue to cook stirring frequently until corn is tender and most of liquid has evaporated - additional 2 to 3 minutes.

  4. 4

    Stir in salt, chives, mint and vinegar and remove from heat. Season with additional salt and pepper to taste.

  5. 5

    Serve warm or at room temperature.

Source: Challenge Home Economist

Comments

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Nice way to serve several things from our garden.

5

Cynthia