Savory, salty, and sweet, this grilled corn and zucchini salad is filled with all of the flavors of summer. Serve it with grilled chicken, steak, or tofu for a delicious and nutritious dinner.
Fresh corn is my favorite thing to eat during the summer months. Whether it’s boiled and covered in butter or grilled and added to a salad, its sweet flavor and juicy texture is absolutely delicious.
This charred corn and grilled zucchini salad is a great way to enjoy summer corn and use up all of that excess zucchini. (Oh boy, does it ever stop growing?!) Just add them to the grill, make a quick dressing, and transform these humble summer veggies into a simple yet tasty side dish.
Why You’ll Love It
- Fresh and Seasonal – The combination of fresh corn and zucchini salad makes this the perfect summer salad.
- Easy to Make – With a little grilling and chopping, this salad is ready in no time.
- Great for Crowds – This zucchini corn salad can easily be doubled or tripled for a potluck or BBQ.
Ingredients + Substitutions
- Corn – To add some carbohydrates and fiber. The recipe calls for fresh sweet corn, as I think it provides the best flavor and texture, but you can use frozen corn or canned corn if needed. See the notes section of the recipe card for details.
- Zucchini – To add some veggies and micronutrients.
- Red Onion – To add some color and crunch. The recipe calls for red onion, but green onion will also work well.
- Feta cheese – To add some vegetarian protein, healthy fats, and a salty bite, crumbly goat cheese would also work well.
- Cilantro – To add some micronutrients and freshness. The recipe calls for cilantro, as I think it provides the best flavors, but any fresh herbs, such as fresh basil, arugula, or parsley, will work well.
- Olive Oil – To add some healthy fats and make the salad dressing, avocado oil will also work well.
- Lime Juice – To balance the acidity of the salad dressing, lemon juice will also work.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Dairy-Free: Omit the feta cheese.
To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.
Red’s Nutrition Tip
zucchini and corn salad
high-protein grains, high-fiber food
Serving Suggestions
This corn and zucchini salad is a great source of carbohydrates, fiber, and healthy fats. It makes a wonderful side dish; however, to make it a more balanced meal, I recommend serving it with a source of protein, such as:
- Honey Lime Chicken Skewers
- Cilantro Lime Chicken
- Grilled Tofu Skewers
- Steak Kabobs with Cilantro Sauce
You can also easily adapt this salad to suit your personal calorie or macros needs, for instance:
- To add more veggies, add some cherry tomatoes, bell peppers, and/or arugula.
- To add more carbs, add some cooked pasta and turn it into a pasta salad.
- To add more healthy fat, add more feta cheese and/or diced avocado.
Storage
To Refrigerate: This corn zucchini salad can be stored in an airtight container in the fridge for up to 5 days.
To Freeze: This salad cannot be frozen.
More Corn and Zucchini Recipes:
Print
Grilled Corn and Zucchini Salad
Serve this grilled corn and zucchini salad as a simple side dish to grilled chicken, steak, or tofu. Any leftovers will keep well in the fridge for several days.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x
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Category: Salad
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Method: Grilled
Prep Time:
Yield:
Category:
Method:Ingredients
- 4 ears fresh corn, husked
- 2 medium zucchini
- 1/4 red onion, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup cilantro, finely chopped
- 1/4 cup olive oil, plus more for grilling
- 2 tablespoons lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 pinch black pepper
Instructions
- In a small bowl or jar, add the olive oil, lime juice, garlic cloves, salt, and pepper, and whisk until well combined. Set aside.
- Remove the husks from the corn ears, then place them on a cutting board and brush them with olive oil on all sides.
- On a cutting board, slice the zucchinis lengthwise into 1/2-inch strips, then brush them with olive oil on both sides.
- On a grill or in a grill pan on medium-high heat, add the ears of corn and zucchini slices. Cook for ears of corn for 10-12 minutes, rotating the ears every 2-3 minutes, until slightly charred, and cook the zucchini slices for 2-3 minutes per side until lightly grilled but not mushy.
- Once grilled, transfer the grilled zucchini and ears of corn to a cutting board to cool slightly. Then, using a sharp knife, cube the zucchini into bite-size pieces and cut the kernels off the cobs.
- In a large bowl, add the diced zucchini, corn kernels, diced red onion, crumbled feta cheese, and chopped cilantro, and gently toss to combine.
- Cover with salad dressing, toss again to combine, then taste and adjust seasoning with additional salt and pepper as needed.
- The salad can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days.
Notes
To Use Frozen Corn: Swap the ears of corn for 2 cups of frozen corn. Allow it to thaw completely, then add it to a pan or cast-iron skillet with a drizzle of olive oil and cook for 5-8 minutes until lightly charred.
To Use Canned Corn: Swap the ears of corn for 2 cans (14-ounce) of corn. Drain the canned corn in a fine mesh colander to remove all excess liquid, then add it to a pan or cast-iron skillet with a drizzle of olive oil and cook for 5-8 minutes until lightly charred.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 201 calories
- Sugar: 7 grams
- Fat: 13 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 5 grams
This recipe is fantastic!
I had fresh picked zucchini in the garden and bought sweet local corn. I did add cooked crisp bacon as a garnish.
Thanks for sharing, I’m happy you liked it!
Delicious combination! Sweet in season corn, cilantro and feta! Wow! Thanks again Steph!
Thanks, Deborah!