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Gluten Free
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Nut Free
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Sugar Free
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Vegetarian
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!
Table of Contents
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:
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
Steps 1 & 2: Prepare zucchini
Slice zucchini into rounds about ¼ inches thick.
Place into a large bowl, add olive oil, and toss to coat evenly.
Step 3: Grill the zucchini
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.
Steps 4 & 5: Prep and grill the corn
Coat corn cobs with 1 tsp olive oil.
Grill on every side for about 1 minute.
Step 6: Cut the corn
Cut the corn off the cob.
Step 7: Arrange the salad
Place grilled zucchini and corn into a bowl. Add garlic, parsley, onion, salt, and pepper and toss gently.
Step 8: Garnish and enjoy
Transfer to a serving plate, top with tomatoes and cheese.
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.
Recipe FAQs:
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.
Yes, try different cheeses like feta, queso fresco, or Parmesan to make your salad taste unique.
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.
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.
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.
You can make these recipes at home, too:
- Simple Homemade Beef and Rice Soup (Kharcho) 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!
20 Minute Grilled Zucchini Salad with Corn and Cheese
Equipment
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Cast iron grill pan
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Salad servers
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bowl
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
- ⅓ cup goat ricotta cheese, or feta cheese
Instructions
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Slice zucchini into rounds about ¼ inches thick.1 lb zucchini squash
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Place into a large bowl, add olive oil, and toss to coat evenly.2 Tbsp olive oil
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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.
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Coat corn cobs with 1 tsp olive oil.2 corn cobs, 1 tsp olive oil
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Grill on every side for about 1 min.
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Cut the corn off the cob.
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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
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Transfer to a serving plate, top with tomatoes and cheese.1 cup yellow cherry tomatoes,, ⅓ cup goat ricotta cheese,
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.
