When summer produce is at its peak, the best recipes are often the simplest. This vibrant corn salad celebrates the season with sweet corn, juicy cherry tomatoes, tender zucchini, and creamy mozzarella all tossed together in one colorful bowl.

Each ingredient brings something special to the dish — the corn adds natural sweetness, the tomatoes provide a bright burst of acidity, and the zucchini gives just the right amount of savory depth. Creamy mozzarella ties everything together, creating a salad that feels both refreshing and satisfying.

It’s the kind of dish that works beautifully for summer gatherings, backyard dinners, or an easy lunch on a warm afternoon. Light, colorful, and full of fresh flavor, this corn salad is proof that a few great ingredients can create something truly memorable.

The beauty of this salad is how effortlessly it comes together. With just a handful of fresh ingredients and a simple dressing, each component shines while creating a dish that feels vibrant, balanced, and perfect for summer.

Serve it alongside grilled dishes, bring it to a barbecue or gathering, or enjoy it as a light meal on its own.

Below you’ll find the full recipe so you can easily recreate this fresh summer corn salad at home.

Serves: 4-6

Ingredients

2 large zucchini

8 ears of corn

2 cups cherry tomatoes, halved

1 package mozzarella pearls

1 tablespoons fresh basil, chopped

Oil

Salt

Pepper

Dressing

3-4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1 tablespoon vinegar

Salt

Pepper

1 tablespoon fresh basil, chopped

1-2 cloves garlic, chopped or processed through a garlic crusher

Directions

In a small bowl, add all ingredients for salad dressing. Stir until well combined. Set aside until later. Preheat grill to medium high at 400° F. Drizzle zucchini with oil and season with salt and pepper. Grill zucchini until fork tender or for about 2-3 minutes each side. Grilling time may vary. Once zucchini is done, take off grill and set aside. Boil a pot of water for the corn. Once the water is boiling, place corn in the pot. I boiled the corn for about 8 minutes. Once it’s done place on grill. I grilled the corn 2 minutes on each side. After corn is done, remove from grill and set aside. Once zucchini has cooked a little, cut in half, then again into smaller pieces. Once the corn has cooled, remove the kernels with a knife from the cob. In a large bowl, add zucchini, corn, tomatoes, mozzarella and basil. Pour dressing over salad and mix everything until dressing is combined. Adjust seasonings if need be. Enjoy!