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Recipe Detail Page
Shaved Zucchini and Corn Salad with Creamy Dill Dressing
Summer 2024
Crisp, raw zucchini and sweet, juicy corn in a tangy, dilly yogurt dressing make for a winning salad that takes little effort to pull together. Gently dressing the zucchini with your fingertips ensures those fragile ribbons and rounds stay perfectly intact in the process—it’s well worth the messy effort!
Serves 4 to 6
2 ears corn, kernels removed
1 medium green zucchini, about 12 oz (340 g), trimmed
1 medium yellow or pale green pattypan squash, about 11 oz (310 g), trimmed
1/2 cup (125 mL) 5% Greek yogurt
2 tbsp (30 mL) mayonnaise, preferably full-fat
1 tbsp (15 mL) strained fresh lemon juice
2 tsp (10 mL) finely chopped dill
Salt and freshly ground pepper to taste
1/2 cup (125 mL) shaved Parmigiano-Reggiano
Dill fronds or flowers to garnish
1. Heat a large cast-iron skillet over medium-high heat. Add corn to dry pan and cook, stirring occasionally, until kernels are lightly charred around the edges, 3 to 5 minutes. Transfer to a plate. Cool completely.
2. Using a mandoline, thinly slice zucchini crosswise into paper-thin coins. Thinly slice pattypan lengthwise into short ribbons on mandoline. Place both in a large mixing bowl.
3. In a small bowl, whisk yogurt, mayo, lemon juice and dill. Season with salt and pepper. Spoon half of dressing over zucchini and pattypan. Using your fingertips, gently mix until roughly combined. Add remaining dressing and continue mixing until fully incorporated.
4. Place half of zucchini and pattypan slices in an even layer on a large platter. Sprinkle over three quarters of corn, then half of Parmigiano. Top with remaining zucchini and pattypan, loosely folding pattypan slices for depth. Sprinkle over remaining corn and Parmigiano. Generously season with fresh pepper. Garnish with dill fronds or flowers. Serve immediately.
Serves 4 to 6
