Zucchini Corn Salad

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



10 minutes






  • 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


  • 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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