Grilled Zucchini Corn Salad
Grilled Zucchini Corn Salad is packed with smoky grilled vegetables, cherry tomatoes and the flavors of fresh basil and lime. It's an easy summer side dish that can be made entirely in advance!
Servings: 6 servings
Calories: 152kcal
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
Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 17mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1041IU | Vitamin C: 53mg | Calcium: 27mg | Iron: 1mg