Grilled Corn and Zucchini Salad: A Refreshing Recipe!

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Introduction to Grilled Corn and Zucchini Salad

Summer days call for fresh, vibrant flavors, and nothing captures that spirit quite like a Grilled Corn and Zucchini Salad. This dish is not just a salad; it’s a celebration of the season! Whether you’re hosting a backyard barbecue or simply looking for a quick, healthy meal, this salad is your go-to. It’s easy to whip up, packed with nutrients, and bursting with taste. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen. Let’s dive into this refreshing recipe that’s sure to become a summer staple!

Why You’ll Love This Grilled Corn and Zucchini Salad

This Grilled Corn and Zucchini Salad is a game-changer for your summer meals. It’s quick to prepare, taking just 35 minutes from start to finish. The combination of smoky grilled corn and tender zucchini creates a flavor explosion that’s hard to resist. Plus, it’s versatile enough to pair with any main dish or stand alone as a light meal. You’ll love how it brightens up your table and your taste buds!

Ingredients for Grilled Corn and Zucchini Salad

Gathering the right ingredients is the first step to creating a delicious Grilled Corn and Zucchini Salad. Here’s what you’ll need:

  • Corn: Fresh ears of corn are essential for that sweet, smoky flavor. Look for bright yellow kernels that are plump and firm.
  • Zucchini: This versatile vegetable adds a tender crunch. Choose medium-sized zucchinis for the best texture.
  • Red Bell Pepper: Sweet and colorful, it brings a pop of flavor and vibrant color to the salad.
  • Red Onion: Finely chopped, it adds a sharp bite that balances the sweetness of the corn and zucchini.
  • Cilantro: Fresh cilantro gives a refreshing herbal note. If you’re not a fan, parsley is a great substitute.
  • Feta Cheese: Crumbled feta adds a creamy, tangy element. For a dairy-free option, try avocado instead.
  • Olive Oil: A good quality olive oil enhances the flavors and helps with grilling. It’s a must-have in your pantry!
  • Lime Juice: Fresh lime juice brightens the salad and adds a zesty kick. Bottled juice won’t do it justice!
  • Garlic Powder: This adds depth without the hassle of fresh garlic. It’s a time-saver!
  • Salt and Pepper: Essential for seasoning, these staples elevate the flavors of all the ingredients.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Grilled Corn and Zucchini Salad

Creating a Grilled Corn and Zucchini Salad is a straightforward process that brings together fresh ingredients and vibrant flavors. Follow these simple steps to make a salad that’s not only delicious but also visually appealing. Let’s get grilling!

Step 1: Preheat the Grill

Preheating the grill is crucial for achieving that perfect char on your vegetables. A hot grill ensures even cooking and helps lock in those smoky flavors. Aim for medium-high heat, around 400°F. This way, your corn and zucchini will sizzle beautifully, creating those coveted grill marks.

Step 2: Grill the Corn

Place the husked corn directly on the grill grates. Grill it for about 10-12 minutes, turning occasionally. You want to see those golden charred spots forming. This caramelization enhances the sweetness of the corn. Once it’s cooked through, remove it from the grill and let it cool. The aroma alone will have your mouth watering!

Step 3: Prepare the Zucchini and Bell Pepper

While the corn cools, it’s time to prep the zucchini and red bell pepper. Dice the zucchini into bite-sized pieces and chop the bell pepper. Toss them in a bowl with a tablespoon of olive oil, salt, and pepper. This simple seasoning brings out their natural flavors. Grill the veggies for about 5-7 minutes until they’re tender and have nice grill marks. Remove them from the grill and let them cool as well.

Step 4: Combine Ingredients

Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl. Add the grilled zucchini, red bell pepper, finely chopped red onion, fresh cilantro, and crumbled feta cheese. Each ingredient adds its own unique flavor and texture, making this salad a delightful medley. Gently mix everything together, ensuring an even distribution of colors and tastes.

Step 5: Make the Dressing

In a small bowl, whisk together the remaining olive oil, fresh lime juice, garlic powder, salt, and pepper. This dressing is the magic that ties all the flavors together. The lime juice adds brightness, while the garlic powder gives it depth. Pour the dressing over the salad and toss gently to combine. You’ll love how it elevates the entire dish!

Step 6: Toss and Serve

Now it’s time to serve your Grilled Corn and Zucchini Salad! You can enjoy it right away, but letting it chill in the fridge for about 30 minutes allows the flavors to meld beautifully. Serve it as a side dish or a light meal, and watch it disappear!

Tips for Success

  • Choose fresh, in-season corn for the sweetest flavor.
  • Don’t overcrowd the grill; give your veggies space for even cooking.
  • Let the salad chill for at least 30 minutes to enhance the flavors.
  • Experiment with herbs like basil or mint for a unique twist.
  • Use a grill basket for smaller veggies to prevent them from falling through the grates.

Equipment Needed

  • Grill: A gas or charcoal grill works perfectly. If you don’t have one, a grill pan on the stovetop will do.
  • Mixing Bowl: A large bowl for combining ingredients. Any size will work, just ensure it’s big enough!
  • Knife: A sharp knife for cutting corn and veggies. A good chef’s knife is ideal.
  • Cutting Board: A sturdy board for chopping. Plastic or wooden boards are both great options.

Variations

  • Grilled Shrimp: Add grilled shrimp for a protein boost. It pairs wonderfully with the salad’s flavors.
  • Quinoa: Mix in cooked quinoa for a heartier salad. It adds texture and makes it more filling.
  • Spicy Kick: Toss in some diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
  • Herb Swap: Try swapping cilantro for fresh basil or dill for a different herbal note.
  • Vegan Option: Omit the feta cheese and use avocado for creaminess, making it completely plant-based.

Serving Suggestions

  • Pair the salad with grilled chicken or fish for a complete meal.
  • Serve alongside crusty bread or pita chips for added crunch.
  • Complement with a chilled white wine or a refreshing iced tea.
  • For presentation, serve in a colorful bowl to highlight the vibrant ingredients.

FAQs about Grilled Corn and Zucchini Salad

Can I make this salad ahead of time?

Absolutely! You can prepare the Grilled Corn and Zucchini Salad a few hours in advance. Just keep it in the fridge until you’re ready to serve. The flavors will meld beautifully, making it even tastier!

What can I substitute for feta cheese?

If you’re looking for a dairy-free option, avocado is a fantastic substitute. It adds creaminess and pairs well with the other ingredients. You can also try using goat cheese for a different flavor profile.

How long will leftovers last?

Leftover Grilled Corn and Zucchini Salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as the dressing may settle.

Can I use frozen corn instead of fresh?

While fresh corn is ideal for this salad, frozen corn can work in a pinch. Just make sure to thaw and drain it well before grilling to avoid excess moisture.

What other vegetables can I add?

The beauty of this salad is its versatility! Feel free to add grilled asparagus, cherry tomatoes, or even diced cucumbers for extra crunch. Get creative with your favorite summer veggies!

Final Thoughts

Creating a Grilled Corn and Zucchini Salad is more than just cooking; it’s about embracing the joy of summer. The vibrant colors and fresh flavors bring a sense of celebration to any gathering. Each bite is a reminder of sunny days spent outdoors, laughter shared with friends, and the simple pleasure of good food. Whether you’re enjoying it as a side dish or a light meal, this salad is sure to brighten your table. So fire up that grill, gather your ingredients, and let this delightful dish become a cherished part of your summer traditions!


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Grilled Corn and Zucchini Salad: A Refreshing Recipe!

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A refreshing Grilled Corn and Zucchini Salad perfect for summer gatherings.

  • Author: Lorenzo Bonucci
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 ears of corn, husked
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool.
  3. While the corn is cooling, toss the diced zucchini and red bell pepper in 1 tablespoon of olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until they are tender and have grill marks. Remove from the grill and let cool.
  4. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl.
  5. Add the grilled zucchini, red bell pepper, red onion, cilantro, and feta cheese to the bowl with the corn.
  6. In a small bowl, whisk together the remaining olive oil, lime juice, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

  • For a smoky flavor, add a pinch of smoked paprika to the dressing.
  • Substitute the feta cheese with avocado for a creamier texture and a dairy-free option.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 10mg

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