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

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
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1Melt butter over in large skillet over medium heat.
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2When butter begins to foam, add Zucchini and garlic; sauté until tender – about 2 to 3 minutes.
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3Stir 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.
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4Stir in salt, chives, mint, and vinegar and remove from heat. Season with additional salt and pepper to taste.
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5Serve warm or at room temperature.