Slice carrots, radishes, zucchini, carrots into thin strips. Chop scallions into small pieces. Set a side.
Preheat lightly oiled skilled to a high heat. Cook zucchini to a light brown color and just enough to soften them a bit. Season zucchini with a hint of salt. High heat is important, otherwise vegetables can become mushy. Repeat this step with carrots and corn. Set cooked ingredients aside.
Place all prepared ingredients side by side on a plate. Serve salad with a side of a salad dressing.