Grilled Corn and Zucchini Salad

Why I Love This Recipe

Every single time I publish a cookbook, I realize a few months later that there are a few recipes that I didn't think of in time that need their moment in the sun. This Grilled Corn and Zucchini Salad is one of them, and OMG it's heavenly! Serve it alongside Basil Parmesan Grilled Corn and Grilled Vegetables with Whipped Feta for the ultimate summer spread, or pair it with Grilled Salmon Skewers for a complete meal.

This Charred Corn and Zucchini Salad is a celebration of summer’s best flavors, combining smoky, sweet corn with tender zucchini. The creamy feta dressing ties it all together, adding a tangy richness that complements the fresh, crisp vegetables - plus you guys know I'm having a feta dressing moment! Pair this with some grilled flank steak for your next BBQ party!

This Grilled Corn and Zucchini Salad is perfect as a light lunch or a vibrant side dish and just FEELS LIKE SUMMER. Make it on repeat until zucchini goes out of style! And on the topic of summer, might I recommend my grilled summer squash with feta and raw summer salad as well!!

Ingredients

Substitutions & Swaps

🌽 Corn

• Frozen corn kernels (thawed and patted dry) - When fresh corn is out of season, frozen kernels char beautifully in a cast iron skillet over high heat. Get them dry first so they blister instead of steam.
• Grilled elote-style canned corn (fire-roasted) - Fire-roasted canned corn from brands like Trader Joe's already has that smoky char built in, cutting your grill time down significantly on busy weeknights.
• Grilled yellow squash - If corn is out of season entirely, grilled yellow squash sliced into half-moons brings the same golden color and mild sweetness to the salad without skipping a beat.

🥒 Zucchini

• Yellow summer squash - A direct 1:1 swap with nearly identical texture and water content. It adds a pop of yellow color that makes the salad look even more stunning on a summer table.
• Japanese eggplant - Sliced into rounds and grilled, Japanese eggplant develops a silky, smoky interior that absorbs the feta dressing beautifully. Cut into slightly thinner rounds than you would zucchini.
• Asparagus spears - Grill whole and chop into bite-sized pieces after. Asparagus brings a grassy, mineral flavor that plays really well against the lemon in the dressing.
• Broccoli florets - Char broccoli directly on the grill grates until the edges are crispy and deeply browned. The nutty, almost roasted flavor it picks up pairs surprisingly well with the creamy feta dressing.

🧀 Feta Cheese

• Goat cheese (chevre) - Blends just as smoothly as feta in the dressing and brings a creamier, slightly earthier tang. Use the same 4-ounce amount and expect a slightly milder saltiness, so adjust seasoning accordingly.
• Ricotta salata - Drier and saltier than fresh feta, ricotta salata gives the dressing more body and a slightly nuttier finish. Crumble it well before blending since it does not break down as easily.
• Cotija cheese - The saltier, grainier Mexican counterpart to feta. It blends into a slightly grittier dressing, but the flavor profile works seamlessly with the jalapeño and cilantro already in the recipe.

🌿 Fresh Herbs (Chives and Cilantro)

• Fresh basil (in place of chives) - Basil brings a sweet, anise-forward brightness that leans more Italian but works beautifully with the lemon and feta. Tear or roughly chop rather than snipping so it does not bruise.
• Fresh parsley (in place of cilantro) - The obvious swap for anyone who finds cilantro soapy. Flat-leaf Italian parsley has enough grassiness to hold its own in the dressing without overwhelming the other flavors.
• Fresh mint (in place of chives) - A small handful of mint folded into the dressing adds a cooling, refreshing note that makes this salad feel even more summery. Use it alongside parsley rather than solo so it does not take over.
• Green onion tops (in place of chives) - If you are already buying scallions for grilling, just snip the green tops finely and use them exactly as you would chives. Same oniony freshness, zero extra grocery run.

🥑 Avocado

• Burrata (torn into pieces) - If you want to lean into the creamy richness rather than the buttery fat of avocado, torn burrata draped over the finished salad is an absolutely stunning swap that also amplifies the feta dressing.
• Grilled peaches (sliced) - For a sweeter, fruit-forward direction, grilled peach slices add juicy caramelized flavor and a gorgeous color contrast. Works especially well if you are serving this alongside grilled chicken or pork.
• Cucumber (thinly sliced) - Adds crunch and cool freshness where the avocado would have added creaminess. Persian cucumbers work best here since they have fewer seeds and a thinner skin that does not need peeling.

How to Make Grilled Corn and Zucchini Salad

Step 1: Heat a grill or grill pan over medium-high heat. Brush the corn, zucchini, scallions, and jalapeño with a bit of olive oil and season with salt and pepper. Transfer to the grill and cook, turning occasionally, until corn kernels are browned in spots, zucchini has grill marks, and the scallions and jalapeño are charred all over and tender, roughly 8-10 minutes.

Step 2: Transfer all the vegetables to a cutting board and let cool. Cut the corn kernels off the cob once cool enough to handle. Cut the zucchini into bite-sized pieces along with the scallions.

Step 3: In a blender, combine feta with olive oil, charred jalapeño, lemon zest and juice, and garlic.

Step 4: Fold in chives and cilantro. If the dressing is too thick, add a tablespoon or two of water to thin the dressing as needed until it has a similar consistency to ranch. Taste and adjust seasoning as needed.

Step 5: In a large bowl, combine the lettuce, corn, zucchini, scallions, and avocado. Toss with ½ of the dressing and add more as needed. Taste and adjust seasoning before serving.

🌽🥗🫧 Tips & Tricks for the Best Grilled Corn and Zucchini Salad

The smoky, creamy, feta-drenched summer salad your grill nights have been missing.

• Get the grill screaming hot before anything goes on it. Medium-high heat is non-negotiable for proper char on corn and zucchini. A cool grill steams the vegetables instead of caramelizing them, and you lose all that smoky sweetness that makes this salad special.
• Dry the zucchini rounds with paper towels before oiling them. Zucchini has a high water content, and surface moisture creates steam on the grill rather than a sear. Patting them dry first ensures you get those clean grill marks and a slightly firmer texture that holds up in the salad.
• Grill the corn directly on the grates without foil or husks. Direct exposure to the grill flame is what creates the browned, lightly charred kernels that give this salad its signature smokiness. Foil traps steam and essentially boils the corn, which is the opposite of what you want here.
• Let all the grilled vegetables cool completely before cutting. Cutting hot zucchini causes it to fall apart and lose its shape. Letting everything cool also allows residual steam to escape, so your vegetables stay firm and do not wilt the romaine when the salad is tossed.
• Blend the jalapeño into the dressing while it is still warm from the grill. The charred jalapeño is the backbone of this dressing, and blending it warm helps it emulsify more smoothly into the olive oil and feta. It also intensifies the smoky, roasted pepper flavor throughout the entire dressing.
• Add water to the dressing one tablespoon at a time, not all at once. Feta and olive oil create a very thick base, and over-thinning the dressing is easy to do and impossible to undo. Adding water gradually and blending between additions gives you full control over the final consistency.
• Fold the chives and cilantro in by hand after blending; do not blend them in. Blending fresh herbs turns them gray and muted in both color and flavor. Folding them in after the fact keeps the herbs bright green and fresh-tasting, which contrasts beautifully against the smoky, blended base of the dressing.
• Slice the avocado last, right before tossing the salad. Avocado oxidizes quickly once cut, and even a short wait turns it brown and unappetizing. Cutting it at the very last moment ensures vibrant, creamy slices that look as good as they taste.
• Dress the salad in two stages, starting with only half the dressing. The amount of dressing needed varies depending on how much char and moisture your vegetables picked up on the grill. Starting with half and tasting before adding more prevents an overdressed, soggy salad.
• Cut the zucchini on a slight diagonal after grilling for better texture and presentation. Cutting on a bias gives each piece more surface area to absorb the dressing and creates a more interesting shape in the bowl. It also makes the zucchini feel more intentional and less like an afterthought in the salad.
• Season the vegetables with salt immediately after brushing with olive oil, before they hit the grill. Salting before grilling draws a tiny amount of moisture to the surface, which then caramelizes on contact with the hot grates. This creates a more deeply seasoned, flavorful crust on each piece of zucchini and each kernel of corn.
• Use a sharp knife and a stable cob to cut the corn kernels off cleanly. A dull knife crushes the kernels instead of slicing them, releasing too much liquid and making the salad watery. Standing the cob upright in the center of a large cutting board and slicing straight down gives you clean, intact kernels.

Grilled Corn and Zucchini Salad FAQs

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