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!
Delicious recipe! Lovely combination of flavors and textures