Salads

Zucchini Corn Salad

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

Prep

Cook

10 minutes

Servings

6

Level

Easy

Ingredients

¼ cup Challenge Butter
1 teaspoon minced fresh garlic
2 small zucchini, diced (3 to 3½ cups)
4 cups frozen whole kernel corn
¼ cup water
½ cup minced chives
2 Tablespoons chopped fresh mint
¾ teaspoon salt
3 Tablespoons cider vinegar or distilled white vinegar

Directions

1

Melt butter over in large skillet over medium heat.
2

When butter begins to foam, add Zucchini and garlic; sauté until tender – about 2 to 3 minutes.
6

Stir in corn, thyme, and water; continue to cook stirring frequently until corn is tender and most of the liquid has evaporated -additional 2 to 3 minutes.
7

Stir in salt, chives, mint, and vinegar and remove from heat. Season with additional salt and pepper to taste.
8

Serve warm or at room temperature.

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