Introduction
Looking for a fresh, vibrant summer dish that’s both healthy and delicious? This Grilled Zucchini and Corn Salad is my go-to recipe when I want to make the most of seasonal produce. The combination of lightly charred zucchini and sweet corn creates a perfect balance of flavors, while a zesty lime dressing brings everything together. Whether you’re hosting a backyard BBQ or need a quick weeknight side dish, this salad delivers incredible taste with minimal effort.
Ingredients
- 4 medium zucchini, sliced lengthwise into ¼-inch planks
- 4 ears of fresh corn, husked
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 limes, juiced
- 1 teaspoon honey
- Salt and pepper to taste
- ¼ cup crumbled feta cheese (optional)
Ingredient Note: If fresh corn isn’t available, you can substitute with 2 cups of frozen corn kernels – just char them in a cast-iron skillet instead of grilling.
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Brush the zucchini planks with olive oil and season with salt and pepper.
- Place the corn and zucchini on the grill. Cook the corn for 10-12 minutes, rotating occasionally until lightly charred on all sides. Grill the zucchini for 3-4 minutes per side until tender with nice grill marks.
- Let the vegetables cool slightly. Cut the zucchini into bite-sized pieces and carefully cut the corn kernels off the cob.
- In a large bowl, whisk together 2 tablespoons olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Add the grilled zucchini, corn kernels, diced bell pepper, red onion, and cilantro to the bowl with the dressing.
- Toss everything together gently and adjust seasoning to taste.
- Top with crumbled feta if desired and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 as a side dish
Recipe Notes
- Make sure your grill grates are clean and well-oiled to prevent sticking.
- Don’t overcook the zucchini – it should be tender-crisp with clear grill marks.
- This salad can be made up to 4 hours ahead; just hold off on adding the feta until serving.
- For meal prep, keep the dressing separate and combine just before serving.
- To add more protein, try tossing in some grilled chicken or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Grilled Zucchini and Corn Salad
A fresh, vibrant summer dish that's both healthy and delicious. The combination of lightly charred zucchini and sweet corn creates a perfect balance of flavors, while a zesty lime dressing brings everything together.
Ingredients
- 4 medium zucchini sliced lengthwise into ¼-inch planks
- 4 ears of fresh corn husked
- 1 red bell pepper diced
- ½ red onion finely chopped
- ½ cup fresh cilantro chopped
- 2 tablespoons olive oil
- 2 limes juiced
- 1 teaspoon honey
- Salt and pepper to taste
- ¼ cup crumbled feta cheese optional
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Brush the zucchini planks with olive oil and season with salt and pepper.
- Place the corn and zucchini on the grill. Cook the corn for 10-12 minutes, rotating occasionally until lightly charred on all sides. Grill the zucchini for 3-4 minutes per side until tender with nice grill marks.
- Let the vegetables cool slightly. Cut the zucchini into bite-sized pieces and carefully cut the corn kernels off the cob.
- In a large bowl, whisk together 2 tablespoons olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Add the grilled zucchini, corn kernels, diced bell pepper, red onion, and cilantro to the bowl with the dressing.
- Toss everything together gently and adjust seasoning to taste.
- Top with crumbled feta if desired and serve immediately.