No Cook Zucchini and Corn Salad

Since fresh sweet corn season is in full swing, pick yours up now along with many other veggies harvested on the farm right behind our store. The corn at Dearborn is delivered from a local farm right here in Holmdel and we carry a white and bi-color variety also known as cream and sugar and “silver queen”.

With all the delicious and fresh vegetables in store now, try this healthy, no-cook zucchini and corn salad with a lemon – basil vinaigrette. 

This summer we encourage our customers to buy local and relish in the deliciousness.


  • 1 small or medium zucchini
  • 1 small or medium yellow squash
  • 1 ear of corn, shucked and cleaned, with the kernels cut off the cob
  • 1 ounce goat cheese
  • Lemon-Basil Vinaigrette (recipe below)
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper
  • A few leaves of fresh torn basil
  • *optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

  • ½ cup good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon Dijon mustard
  • 1 clove minced fresh garlic
  • Kosher salt and freshly ground black pepper to taste



With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you’ll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

Lemon-Basil Vinaigrette

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.