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White bowl of grilled corn and zucchini salad with a gold serving spoon with a jar of salad dressing, and a bowl of crumbled feta, fresh cilantro, and lime wedges with a tea towel on a white background.

Grilled Corn and Zucchini Salad

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Grilled
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Ingredients

Instructions

  1. In a small bowl or jar, add the olive oil, lime juice, garlic cloves, salt, and pepper, and whisk until well combined. Set aside.
  2. Remove the husks from the corn ears, then place them on a cutting board and brush them with olive oil on all sides.
  3. On a cutting board, slice the zucchinis lengthwise into 1/2-inch strips, then brush them with olive oil on both sides.
  4. 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.
  5. 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.
  6. In a large bowl, add the diced zucchini, corn kernels, diced red onion, crumbled feta cheese, and chopped cilantro, and gently toss to combine.
  7. Cover with salad dressing, toss again to combine, then taste and adjust seasoning with additional salt and pepper as needed.
  8. 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

Find it online: https://kaynutrition.com/grilled-corn-and-zucchini-salad/