Zucchini & Corn Salad


  • Corn kernels from 2 ears of corn or 2 ½ cups frozen corn kernels steamed and drained
  • 2 small to medium fresh zucchini, chopped
  • 1 small red pepper, finely chopped
  • ½ of one jalapeño, minced
  • ½ cup cilantro, chopped (you can use Italian flat leaf parsley in place of cilantro)
  • 1/2 red onion, finely chopped
  • 1 bunch spinach, chopped
  • ¼ cup of extra virgin olive oil
  • 1 clove garlic, minced
  • freshly squeezed juice from 2 lemons
  • sea salt and freshly ground black pepper to taste
  • ¾ cup pearl bocconcini cheese (these are the smallest bocconcini)


In a skillet, place 1 tablespoon of the extra virgin olive oil and heat. Add the chopped zucchini and stir-fry for about 7 minutes, stirring often. Remove from heat and set aside. In a large glass bowl, mix the corn, red pepper, jalapeno, cilantro, onion and spinach. In a small bowl, whisk together olive oil, garlic, salt, pepper and lemon juice. Pour over salad and top with the bocconcini cheese. Makes 4 servings.

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