Grilled Zucchini Corn Salad
This Grilled Zucchini Corn Salad will be your new favorite summer side dish! Smoky charred corn and zucchini are tossed with cherry tomatoes, basil and a light, refreshing dressing. It comes together in under 30 minutes and it can be made entirely in advance!
It doesn’t get much better than grilled vegetables in my opinion. Grilling them brings out their natural sweetness, adds a smoky flavor, and the grill marks makes them even more appealing to eat.
I love coming up with new combinations to enjoy every summer. My grilled vegetable salad includes a wide variety of veggies along with herbs and feta cheese, but this Grilled Zucchini Corn Salad is even simpler.
It includes a combination of grilled zucchini, corn and red bell pepper along with a few fresh ingredients to add contrast and tons of flavor.
It’s tossed in a light, refreshing “dressing” of fresh lime juice and olive oil, which really makes all of the flavors come alive.
I love that it comes together quickly, and the flavors meld together as it stands so it can be assembled entirely in advance.
Don’t be surprised if this becomes your new favorite summer salad. 🙂
Why you’ll love this recipe
- This grilled corn and zucchini salad combines smoky grilled vegetables, a few fresh ingredients and a simple dressing for the perfect summer salad.
- It takes about 10 minutes of prep and it’s ready in under 30 minutes.
- This salad gets better as it stands, so it can be made entirely in advance.
- It’s customizable with your favorite veggies, herbs and dressing.
Recipe ingredients
- Veggies. This salad includes a combination of grilled zucchini, corn and red bell pepper. You can certainly customize this recipe with your favorite veggies.
- Cherry tomatoes. Summer cherry tomatoes add a burst of sweet flavor to this zucchini and corn salad.
- Green onion. Sub with chopped red onion or omit entirely if you prefer not to add onion.
- Basil. This is a great place to utilize garden basil if you have it. Sub with your favorite fresh herbs.
- Lime. The salad is tossed in fresh lime juice to make the flavors pop. Sub with lemon or omit the citrus and toss in lemon vinaigrette or red wine vinaigrette.
See the recipe card for the full list of ingredients and quantities.
How to make corn and zucchini salad
This grilled corn and zucchini salad recipe requires about 10 minutes of prep and about 10 minutes of grilling time, so it comes together very quickly.
Pro tip: Allow the grilled vegetables to cool slightly before chopping as they’re easier to handle, and the cooler temperature will prevent them from wilting the scallions and basil.
See the recipe card for full instructions.
- Prep the zucchini, corn and bell pepper and toss in olive oil, salt and pepper.
- Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until softened and well charred. Remove from heat.
- When cool enough to handle, remove the corn kernels from the cob and place in a large bowl. Peel the blackened skin from the bell pepper, then chop the bell pepper and zucchini and place in the bowl with the corn.
- Add the cherry tomatoes, green onions and chopped basil to the bowl. Add the lime juice, the remaining 2 tablespoons olive oil, salt and pepper to taste and toss gently to combine.
Recipe FAQs
The glory of this salad is that it’s customizable with your favorite vegetables. Summer squash, eggplant, red onion, carrots and more can be grilled. See my complete list of cooking times for grilled vegetables.
This salad can be served cold or at room temperature. For best results, do not combine the warm grilled vegetables with the fresh ingredients as they will wilt.
This corn and zucchini salad is a great make ahead recipe as the flavors develop as it stands. Assemble it up to a few hours in advance for maximum flavor.
Serving suggestions
This zucchini and corn salad recipe is a versatile recipe that can be served up so many delicious ways. See some ideas below.
- Serve at your next barbecue with grilled bbq chicken or grilled tomahawk steak.
- It makes a great weeknight side dish alongside air fryer chicken breast or blackened salmon.
- Make it a satisfying lunch by adding chickpeas or white beans, and feta or goat cheese.
- The olive oil and fresh lime make a simple, refreshing dressing for this salad. If you prefer a vinaigrette, try my lemon vinaigrette or red wine vinaigrette.
Recipe notes
- Pro tip: Allow the grilled vegetables to cool slightly before chopping as they’re easier to handle, and the cooler temperature will prevent them from wilting the scallions and basil.
- Don’t overcook your vegetables as you want them tender but not mushy. Get nice grill marks on them at medium high heat, then reduce the heat to medium as necessary.
- Grill the zucchini, corn and bell pepper 1-2 days in advance to make this recipe go even more quickly. The entire salad can also be assembled up to a few hours ahead of time.
- Store in an air tight container for up to 3 days. Serve cold or allow to come to room temperature before serving.
More summer salads you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Zucchini Corn Salad
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 2 large ears corn husks and silks removed; yields about 2 cups corn
- 2 medium zucchini stemmed and sliced lengthwise into 1/4" thick slices
- 1 red bell pepper sides cut from top to bottom, core discarded (or use 1/2 cup store bought roasted red bell pepper)
- 1 cup cherry tomatoes halved
- 2 green onions sliced thinly on the bias
- 8 large basil leaves sliced into chiffonade or chopped (about 1/3 cup)
- 2 limes juiced
- salt and black pepper, to taste
Instructions
- Preheat the grill to medium high. Toss the corn, zucchini and bell pepper with 2 tablespoons of olive oil and season with salt and pepper to taste.
- Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat.
- When cool enough to handle, place the corn on a cutting board one ear at a time on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in a large bowl.
- Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.
- Add the cherry tomatoes, green onion and basil to the bowl, along with the remaining 2 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir gently to combine and let stand 5-10 minutes so that the flavors can meld. Serve at room temperature or make in advance and serve cold. Enjoy!
Notes
- Pro tip: Allow the grilled vegetables to cool slightly before chopping as they’re easier to handle, and the cooler temperature will prevent them from wilting the scallions and basil.
- Don’t overcook your vegetables as you want them tender but not mushy. Get nice grill marks on them at medium high heat, then reduce the heat to medium as necessary.
- Grill the zucchini, corn and bell pepper 1-2 days in advance to make this recipe go even more quickly. The entire salad can also be assembled up to a few hours ahead of time.
- Store in an air tight container for up to 3 days. Serve cold or allow to come to room temperature before serving.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Grilled Zucchini Corn Salad”
We loved this salad. I added 2 ripe chopped avocados as well. It was delish! Thanks.
I’m so glad to hear that you loved the salad and avocado was a brilliant addition — I can’t wait to try that! Thank you for leaving your feedback Laura. 🙂
This is a truly awesome combination of ingredients! I love nutrient-dense salads!
Thank you Agness!
Thank you Anna and this is just perfect for those summer tomatoes! 🙂
I have such a huge weakness for charred corn…I could live on it! Thank you Juliana! 🙂