Kitchen notes · a little help before you start
Zucchini, Corn, and Toasted Almond Salad
Zucchini, Corn, and Toasted Almond Salad brings together corn on the cob, almonds, and zucchini. The cooling step comes before another part of the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
2. Keep the toasting step in view
Treat the toasting as its own small job. Have the next part ready and use the color or texture check in the method before moving on.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Corn on the cob
Look at how this ingredient comes into the method: Remove husks from corn and carefully shave off the kernels.
Almonds
Look at how this ingredient comes into the method: In a small dry frying pan, toast sliced almonds until toasted and fragrant.
Zucchini
Look at how this ingredient comes into the method: Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Zucchini, Corn, and Toasted Almond Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve chilled with extra salt and pepper, if desired. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Gather your ingredients.
Which little step is worth remembering?
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
What happens at the end?
Keep this part of the method in view: Serve chilled with extra salt and pepper, if desired.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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