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!
Table of Contents
Why I Love This Recipe
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 have 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 raw summer salad as well!!
Ingredients & Substitutions
- Fresh Summer Corn
- Green zucchini
- Scallions
- Jalapeño
- Olive oil
- Kosher salt and black pepper
- Feta cheese
- Lemon
- Garlic
- Chives
- Cilantro
- Romaine Lettuce
- Avocados
How to Make
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 6-10 minutes. Transfer all the vegetables to a cutting board and let cool. Cut the corn kernels off the cob once cool enough to handle. And cut the zucchini into bite sized pieces along with the scallions.
In a blender combine feta with olive oil, charred jalapeno, lemon zest and juice and garlic. 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.
In a large bowl combine the lettuce, corn, zucchini, scallions and avocado. Toss the Grilled Corn and Zucchini Salad with ½ of the dressing and add more as needed. Taste and adjust seasoning before serving.
Tips & Tricks
Let's take a minute to discuss grilling corn and zucchini when it comes to Grilled Corn and Zucchini Salad! First... corn:
- Choose Fresh Corn: Opt for ears with bright green husks, moist silk, and plump kernels for the best flavor and texture.
- Remove Silk: Peel back the husk and take out the silk. That's the best way to get charred corn and that extra flavor.
- Oil the Corn: Brush the corn lightly with oil or melted butter before grilling to enhance the flavor and prevent sticking.
- Direct Heat: Grill corn over medium-high heat, turning occasionally. This helps achieve an even char and cooks the corn all the way through.
- Cook Time: Grill for about 8-10 minutes, or until the kernels are tender and slightly charred.
- Seasoning: After grilling, season with salt, pepper, and a squeeze of lime or sprinkle with herbs, spices, or cheese like cotija or Parmesan for extra flavor.
Okay now onto zucchini:
- Choose Firm, Medium-Sized Zucchini: Smaller zucchinis tend to have a sweeter flavor and fewer seeds, making them ideal for grilling. Anything TOO big that comes from a garden, use it for zucchini bread!
- Oil Generously: Brush both sides of the zucchini with olive oil or another high-heat oil to prevent sticking and promote a nice char.
- Medium-High Heat: Preheat your grill to medium-high heat. This allows for a quick cook and beautiful grill marks without overcooking the zucchini.
- Don’t Overcook: Grill zucchini for about 4ish minutes per side. It should be tender with a slight bite and have visible grill marks. Overcooking can make it mushy.
FAQ's
How long should I grill zucchini?
Grill zucchini for about 4ish minutes per side. It should be tender with a slight bite and have visible grill marks. Overcooking can make it mushy which isn't ideal for this Grilled Corn and Zucchini Salad.
What temperature should I use to grill zucchini?
Set your grill to medium-high heat, around 400-450°F. This temperature allows the zucchini to cook evenly without becoming too soft or burnt.
How long should I grill corn on the cob?
Grill for about 8-10 minutes, or until the kernels are tender and slightly charred.
What temperature should I use to grill corn?
Set your grill to medium-high heat, around 400-450°F. This temperature allows the corn to really develop a char which adds extra flavor.
Similar Recipes
Grilled Corn and Zucchini Salad
Ingredients
- 4 ears corn on the cob shucked and silk removed
- 2 zucchini cut into ½ inch rounds
- 1 bunch scallions ends trimmed
- 1 jalapeno stem removed
- 3 tablespoon olive oil
- Kosher salt and freshly cracked black pepper to taste
For the Dressing
- 4 ounces feta cheese, crumbled
- ⅓ cup olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic
- ¼ cup snipped fresh chives
- ¼ cup roughly chopped cilantro
- 1 head romaine lettuce cut into 1 inch pieces
- 2 avocados, sliced or diced
Instructions
- 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. Transfer all the vegetables to a cutting board and let cool. Cut the corn kernels off the cob once cool enough to handle. And cut the zucchini into bite sized pieces along with the scallions.
- In a blender combine feta with olive oil, charred jalapeno, lemon zest and juice and garlic. 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.
- 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.
We made this recipe tonight. It was delicious. The jalapeño was a bit on the HOT side so I added about 2 Tablespoons of mayonnaise to cut the heat along with some water to thin the dressing out. After that it was perfect. Just the right amount of heat. We paired it with marinated salmon cooked on the grill. Delicious!!