Corn and Zucchini Salad

Corn and zucchini are a classic combination for a reason. This warm salad brings together lightly charred vegetables, peppery arugula, creamy goat cheese, and a bright lemon-herb dressing naturally sweetened with MGO 100+ Raw Mānuka Honey.

Using honey instead of refined sugar adds a gentle sweetness while allowing the natural flavours of the vegetables to shine. Our new-look MGO 100+ is ideal here — smooth, versatile, and easy to drizzle into dressings, marinades, and everyday meals.

This recipe works beautifully as:

• A light and nourishing lunch
• A side dish for grilled fish or chicken
• A simple but impressive dish for entertaining

Why Use MGO 100+ in Savoury Recipes?

MGO 100+ Raw Mānuka Honey has a clean, mild profile that balances acidity without overpowering savoury ingredients. In this salad, it softens the lemon juice and herbs, creating a well-rounded dressing that ties everything together.

Corn & Zucchini Salad Recipe

Ingredients

For the Vegetables

• 2 medium zucchini, sliced

• 2½ cups fresh corn kernels

• 2 cups cherry tomatoes, halved

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

For the Salad

• 2 cups arugula

• ½ cup crumbled goat cheese

For the Lemon-Herb Honey Dressing

• 3 tablespoons fresh lemon juice

• Zest of 1 lemon (optional)

• ¼ cup finely chopped fresh herbs (parsley, rosemary, oregano)

• 1½ teaspoons Dijon mustard

• 1½ teaspoons MGO 100+ Raw Mānuka Honey

• ½ teaspoon salt

• ⅓ cup extra-virgin olive oil

• Freshly ground black pepper, to taste

Method

1. Cook the Vegetables

Preheat a skillet or grill pan to medium-high heat (around 425°F / 220°C).

Drizzle zucchini slices with a little olive oil and season with salt and pepper. Cook for 2–3 minutes per side until tender with light charring.

In a grill pan, add the cherry tomatoes and corn. Drizzle with the remaining olive oil, season, and cook for about 5 minutes, stirring frequently, until lightly charred and fragrant.

2. Make the Dressing

In a blender, mini food processor, or using an immersion blender, combine:

• Lemon juice

• Lemon - zest (if using)

• Fresh herbs

• Dijon mustard

• MGO 100+ Raw Mānuka Honey

• Tsp Salt

• Cup Extra-virgin Olive Oil

Blend until smooth and emulsified. Season with black pepper to taste.

Storage tip: The dressing can be stored in an airtight container in the fridge for up to one week. Shake well before using.

3. Assemble the Salad

Add the warm zucchini, corn, tomatoes, and arugula to a large bowl. Pour over the dressing and gently toss to coat.

Finish with crumbled goat cheese.

4. Serve

Serve immediately while the vegetables are still warm, allowing the goat cheese to soften slightly and the flavours to come together.

A Simple Salad with Everyday Versatility

This corn and zucchini salad shows how MGO 100+ Raw Mānuka Honey fits effortlessly into savoury cooking — not just baking or drinks. It’s a simple way to add balance, depth, and a natural touch of sweetness to everyday meals.

Easy enough for weeknights and elevated enough for guests, this is one salad you'll come back to again and again.