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20 Minute Grilled Zucchini Salad with Corn and Cheese

A Healthy Summer Zucchini Corn Salad takes only 20 minutes and is bursting with fresh flavor, benefits, and summer veggies!

Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

Why I love this salad:

Sunshine and warm weather make me crave fruits and veggies all day. Are you like that too? I love to wake up and drink a cup of freshly blended smoothies. And when it comes to lunch or dinner, easy and simple is the way to go. 

This grilled zucchini corn salad is great for hot summer days and only takes 20 minutes to make. Just add a side dish of protein and you’ve got yourself a whole meal!

Key Ingredients:

Ingredients for zucchini and corn salad- zucchini, corn, cheese, tomatoes, pepper, salt, parsley, red onion, garlic, olive oil and cheese.

Fresh zucchini is probably the most versatile vegetable around! It’s low in calories and full of nutrients.

Corn contains fiber, helping you to stay full longer. Sweet corn is a great option in this salad recipe.

Red onion adds a crisp to this grilled corn salad.

Cherry tomatoes support heart health with lycopene. Fresh cherries are perfect for this summer salad!

Feta cheese is rich in calcium and protein. You can use any fresh goat cheese.

Fresh parsley is a great herb to add to salads for fresh flavor and benefits.

For the dressing, you’ll need salt & pepper, garlic, and extra virgin olive oil.

Find the full printable recipe with specific measurements below.

How to make a 20 Minute Grilled Zucchini Salad with Corn and Cheese

Step 1: Prepare the corn

Slice zucchini into rounds about ¼ inches thick.

Place into a large bowl, add olive oil, and toss to coat evenly.

Sliced zucchini on a cutting board and sliced zucchini in a bowl with olive oil on the side.

Heat a grill until hot, and add zucchini in batches. Grill for 2 minutes on one side, then turn over and cook for 2 more minutes.

Sliced zucchini grilling on a pan.

Step 2: Grill the corn

Coat corn cobs with 1 tsp olive oil.

Grill on every side for about 1 minute.

Corn on a plate with a brush and olive oil on the side and a skillet with corn on the cob grilling.

Cut the corn off the cob.

Corn taken off the cobb on a wooden board.

Step 3: Arrange the salad

Place grilled zucchini and corn into a bowl. Add garlic, parsley, onion, salt, and pepper and toss gently.

A bowl of grilled zuchhini and corn salad and another both with the salad tossed together.

Transfer to a serving plate, top with tomatoes and cheese.

Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

 Expert Tips:

  • Get perfect grill marks: Heat the grill and oil it well to make nice marks on the zucchini.
  • Experiment with spices. Add chili powder, cumin, or smoked paprika to the zucchini and corn mix for extra flavor.
  • Add your own touch: Use ingredients like pine nuts, avocado, or lemon juice to customize.

FAQs:

Can I use a grill pan instead of an outdoor grill?

Yes, you can use a grill pan as an alternative to an outdoor grill. Preheat the grill pan over medium-high heat and follow the same instructions for grilling the zucchini and corn.

Can I use a different type of cheese?

Yes, try different cheeses like feta, queso fresco, or Parmesan to make your salad taste unique.

Can I prepare the salad in advance?

Yes, you can assemble the grilled zucchini and corn salad ahead of time. Store it in the refrigerator, but wait to add the tomatoes and cheese until just before serving to maintain their freshness.

Can I grill the zucchini and corn ahead of time?

Yes, you can grill the zucchini and corn in advance and store them in the refrigerator. When ready to serve, bring them to room temperature or gently reheat them before assembling the salad.

How long will the leftovers last in the refrigerator?

You can store salad leftovers in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the texture of the zucchini may soften over time.

Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

You can make these recipes at home, too:

Dairy Free Cream of Mushroom and Vegetables Soup is a simple and delicious soup.

Simple Strawberry and Kiwi Salad with Summer Zest has a tasty and fresh flavor!

Try These Other Zucchini Recipes:

If you tried this Grilled Zucchini Salad with Corn and Cheese or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

20 Minute Grilled Zucchini Salad with Corn and Cheese

A grilled zucchini salad with corn and cheese for summer parties.
5 from 1 vote
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Course: Appetizer, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Nut Free
Total Time: 20 minutes
Servings2
Calories: 332kcal

Equipment

Ingredients

  • 1 lb zucchini squash
  • 2 Tbsp olive oil
  • 2 corn cobs
  • 1 tsp olive oil
  • 2 Tbsp parsley, minced
  • ½ tsp salt
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • ¼ red onion, sliced
  • 1 cup yellow cherry tomatoes, cut into quarters
  • cup goat ricotta cheese, or feta cheese

Instructions

  • Slice zucchini into rounds about ¼ inches thick.
    1 lb zucchini squash
    Sliced zucchini in a bowl with olive oil on the side.
  • Place into a large bowl, add olive oil, and toss to coat evenly.
    2 Tbsp olive oil
    Sliced zucchini in a bowl with olive oil on the side.
  • Heat a grill until hot, add zucchini in batches. Grill for 2 minutes on one side, then turn over and cook for 2 more minutes.
    Sliced zucchini grilling on a pan.
  • Coat corn cobs with 1 tsp olive oil.
    2 corn cobs, 1 tsp olive oil
    Corn on the cob on a plate with a pastry brush and olive oil on the side.
  • Grill on every side for about 1 min.
    Corn on the cob grilling on a pan.
  • Cut the corn off the cob.
    Corn taken off the cob on a wooden cutting board.
  • Place grilled zucchini and corn into a bowl. Add garlic, parsley, onion, salt and pepper and toss gently.
    2 Tbsp parsley,, ½ tsp salt, 1 clove garlic,, ¼ red onion,, ¼ tsp black pepper
    A bowl of corn, red onion, zucchini, and herbs.
  • Transfer to a serving plate, top with tomatoes and cheese.
    1 cup yellow cherry tomatoes,, ⅓ cup goat ricotta cheese,
    Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

Notes

  • You can assemble the grilled zucchini and corn salad ahead of time. Store it in the refrigerator, but wait to add the tomatoes and cheese until just before serving to maintain their freshness.
  • You can store salad leftovers in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the texture of the zucchini may soften over time.

Nutrition

Calories: 332kcal | Carbohydrates: 30g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 668mg | Potassium: 1122mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1143IU | Vitamin C: 60mg | Calcium: 144mg | Iron: 2mg
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