Grilled Corn and Zucchini Salad – Fresh & Easy

Last updated on July 21, 2025

Summer afternoons spent in the backyard with the grill fired up bring back some of my fondest childhood memories. I can almost hear the sizzle of the vegetables and the laughter of my family mingling in the warm breeze. Among the many dishes that graced our table, a vibrant Grilled Corn and Zucchini Salad always stood out. A delightful medley of flavors and textures, it’s a dish that can be a meal in itself or a wholesome side for any summer gathering.

If you’ve ever found yourself craving something fresh and vibrant but felt overwhelmed in the kitchen, I assure you, this recipe is a winner! It’s designed to be simple, stress-free, and totally doable—whether you’re a seasoned pro or it’s your very first attempt at a homemade salad.

Why I Love This Recipe of Grilled Corn and Zucchini Salad

What draws me to this Grilled Corn and Zucchini Salad is how it effortlessly marries flavor with ease, making it perfect for busy families like mine. The bright, sweet corn meets the tender, smoky zucchini, and when combined with fresh herbs and a creamy feta dressing, it creates a dish that tastes like sunshine on your plate.

Moreover, this salad is incredibly versatile. It serves as a fantastic way to get your family to eat their veggies without any complaints. Whether I’m rushing home after a day of activities or trying to merge meal planning with family time, this recipe has my back! I love whipping it up on a busy weekday or serving it at those cherished family gatherings. Everyone appreciates the freshness, and it always disappears quickly.

Ingredients You’ll Need for Grilled Corn and Zucchini Salad

Here’s what you need to pull this salad together, along with some ideas for optional add-ons, substitutions, and shortcuts.

Grilled Corn and Zucchini Salad

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• Author: Sarah Mendez
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Grilled Corn and Zucchini Salad is a summer essential—packed with smoky grilled vegetables, creamy feta dressing, and fresh herbs. It’s vibrant, healthy, and satisfying enough to stand on its own or work as a flavorful side dish for your next barbecue.

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Ingredients

Scale 1x2x3x

• 4 ears of corn (shucked): Fresh, sweet corn gives the salad its signature texture and flavor.
• 2 zucchini (cut into 1/2 inch rounds): Adds color and soaks up delicious grill flavor.
• 1 bunch scallions (trimmed): Offers a mild onion flavor that grills beautifully.
• 1 jalapeño (stem removed): Adds a spicy kick—adjust to taste or omit if preferred.
• 3 tbsp olive oil: For brushing veggies before grilling.
• Kosher salt and freshly ground black pepper: To season veggies before grilling.
• 4 oz feta cheese (crumbled): The base of the creamy dressing—tangy and rich.
• 1/3 cup olive oil: For the dressing base.
• 1 lemon (zested and juiced): Brightens and balances the flavors in the dressing.
• 2 cloves garlic: Adds richness and depth to the dressing.
• 1/4 cup fresh chives (snipped): For herbal freshness and color.
• 1/4 cup fresh cilantro (roughly chopped): Adds a fresh, citrusy flavor.
• 1 head romaine lettuce (chopped): A crisp, crunchy base.
• 2 ripe avocados (sliced or diced): Creamy and healthy, they balance the salad perfectly.

Optional Add-Ons

• Cherry tomatoes: Adds sweetness and vibrant color.
• Radishes: For a crisp, peppery bite.
• Tortilla strips: Adds crunch and contrast.

Substitutions and Shortcuts

• No grill? Use a grill pan or roast vegetables at 425°F until lightly charred.
• Dairy-free: Use a vegan feta or omit cheese and adjust seasoning.
• Time-saving tip: Buy pre-cut or pre-grilled vegetables when available.

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Instructions

1. Preheat Grill: Heat your grill or grill pan to medium-high.
2. Brush and Season: Lightly brush corn, zucchini, scallions, and jalapeño with 3 tbsp olive oil. Season generously with kosher salt and black pepper.
3. Grill Veggies: Grill for 8–10 minutes, turning occasionally, until tender and lightly charred. Remove and let cool slightly.
4. Chop and Slice: Cut corn kernels off the cob. Slice zucchini and scallions into bite-sized pieces. Set aside.
5. Make Dressing: In a blender, combine 4 oz feta, 1/3 cup olive oil, grilled jalapeño, lemon zest and juice, and garlic. Blend until smooth. Thin with water if needed for pourable consistency.
6. Assemble Salad: In a large bowl, combine romaine, grilled corn, zucchini, scallions, and avocado. Add fresh chives and cilantro. Drizzle with half the dressing and toss gently.
7. Serve: Taste and adjust seasoning. Add more dressing if desired. Garnish with optional toppings like cherry tomatoes, radishes, or tortilla strips.

Notes

• Meal Prep Tip: You can grill the veggies a day in advance and store them in the fridge.
• Storage: Keep dressing and chopped veggies separate if making ahead. Combine just before serving.
• Spice Level: For extra heat, leave seeds in the jalapeño or add a second one!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 310
• Sugar: 5g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 6g
• Cholesterol: undefined

Keywords: grilled corn zucchini salad, summer corn salad, feta herb salad, avocado salad with grilled vegetables, gluten-free grilled salad, healthy summer side dish

Essentials

• 4 ears of corn on the cob (shucked and silk removed): Fresh corn is key here, giving that signature sweetness.

• 2 zucchini (cut into 1/2 inch rounds): They add a lovely texture and soak up the smoky grill flavors.

• 1 bunch of scallions (ends trimmed): These bring a mild onion flavor that elevates the dish.

• 1 jalapeño (stem removed): I love the kick it adds, but feel free to adjust based on your spice tolerance.

• 3 tbsp of olive oil: For brushing the veggies before grilling.

• Kosher salt and freshly cracked black pepper: Essential seasonings that amplify the flavors.

• 4 ounces of feta cheese (crumbled): This creamy, tangy cheese is the star of the dressing.

• 1/3 cup of olive oil: The base for your dressing, giving it that smooth consistency.

• 1 lemon (zested and juiced): Fresh lemon juice brings brightness and balances the flavors.

• 2 cloves of garlic: A little bit of garlic gives a rich depth to the dressing.

• 1/4 cup of snipped fresh chives: These delicate herbs add a lovely green freshness.

• 1/4 cup of roughly chopped cilantro: If you’re a cilantro fan, this is a great flavor addition.

• 1 head of romaine lettuce (cut into 1-inch pieces): The crunchy base for your salad.

• 2 avocados (sliced or diced): Creamy and delicious, avocados are a healthy source of fats.

Optional Add-Ons

• Cherry tomatoes: For an extra splash of color and sweetness.

• Radishes: These add a dash of peppery crunch.

• Tortilla strips: A delightful crunch that adds texture.

Substitutions and Shortcuts

• Grill alternatives: If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 425°F until they are charred and tender.

• Dairy-free option: Skip the feta or use a dairy-free feta alternative, and adjust seasonings accordingly.

• Pre-prepped veggies: Many grocery stores offer pre-cut vegetables, which can save time.

How to Make Grilled Corn and Zucchini Salad Step-by-Step

Now, let’s dig into the heart of this recipe. Here’s how to create this beautiful salad from start to finish.

Step 1: Prepare the Grill

First things first, heat your grill or grill pan to medium-high heat. You want it hot enough to get those fantastic grill marks without burning the vegetables.

Step 2: Brush and Season

While the grill heats up, take your corn, zucchini, scallions, and jalapeño and brush them lightly with olive oil. Season these veggies generously with kosher salt and freshly cracked black pepper. This step ensures they come off the grill flavorful and delicious.

Step 3: Grill the Veggies

Once the grill is ready, carefully place the veggies on it. Cook them for about 8-10 minutes, turning occasionally. You’re looking for the corn to have brown spots, the zucchini to get those gorgeous grill marks, and for the scallions and jalapeño to become tender and slightly charred.

Step 4: Cool and Chop

Once grilled to perfection, transfer all the veggies to a cutting board and let them cool down for a few minutes. Once cool enough to handle, cut the corn kernels off the cob and slice the zucchini and scallions into bite-sized pieces.

Step 5: Make the Dressing

In a blender, combine the crumbled feta cheese, 1/3 cup olive oil, the charred jalapeño, lemon zest and juice, and garlic. Blend until smooth. If you find the dressing too thick, add a tablespoon or two of water until you reach a consistent pouring texture—similar to ranch dressing. Taste and adjust seasoning as needed.

Step 6: Combine the Ingredients

In a large serving bowl, mix the chopped romaine lettuce, corn, zucchini, scallions, and avocado. Drizzle half of the creamy feta dressing over the top and toss gently.

Step 7: Serve

Before serving, taste the salad one last time and adjust seasoning if necessary. You can add more dressing if you prefer a creamier salad or keep it light.

Common Mistakes to Avoid

When it comes to making this Grilled Corn and Zucchini Salad, there are a few things to watch out for.

Not Grilling the Veggies Enough

One common mistake is under-grilling the vegetables. You want them to be nicely charred for that smoky flavor. If you find your vegetables are still crunchy after 10 minutes, give them a few extra minutes, watching closely to avoid burning.

Overly Thick Dressing

Another pitfall is making the dressing too thick. If you can’t pour it easily, it needs more liquid! Remember, you can always thin it out by adding a little water or olive oil until you reach the desired consistency.

Forgetting to Adjust Seasonings

Don’t skip the tasting step! Seasoning can make or break your salad. Make sure you check the flavor before serving to ensure it’s just right.

Using Cold Ingredients

For the best flavor, let your grilled vegetables cool slightly before cutting them. Cold veggies can dull the taste and won’t meld together as nicely in the salad.

Easy Variations for Grilled Corn and Zucchini Salad

Once you get the hang of the base recipe, the variations are endless! Here are some easy ideas to switch things up.

Add Protein

If you want to make the salad heartier, consider adding grilled chicken, shrimp, or even chickpeas for a vegetarian option. It transforms the salad into a complete meal.

Switch Up the Cheese

Not a feta fan? Try using goat cheese or shredded cheddar for a different flavor profile. Each type of cheese brings its unique character to the salad.

Explore with Different Veggies

Feel free to add or swap other grilled vegetables like bell peppers, asparagus, or eggplant. They all bring a delightful new twist while maintaining that smoky flavor.

Make it Spicy

For those who love a little more heat, you can slice up more jalapeños and toss them into the salad or incorporate a pinch of chili powder into your dressing.

Serving Suggestions for Grilled Corn and Zucchini Salad

This salad is versatile enough to be served in various ways that suit any occasion.

As a Main Dish

Serve it as a standalone meal by adding your choice of protein. The vibrant flavors and textures will leave everyone satisfied without feeling heavy.

As a Side Dish

Pair it with grilled meats like chicken or steak at your summer BBQs. The freshness of the salad complements richer dishes perfectly.

On a Picnic

Pack this salad in a portable container for an easy picnic option. It holds up well and can be made in advance, saving you time while enjoying the outdoors.

For Meal Prep

This salad is great for meal prep. Whip up a big batch at the beginning of the week and enjoy it for lunch or dinner throughout the week. Just keep the dressing separate until you’re ready to serve to keep everything fresh!

Conclusion

And there you have it! This Grilled Corn and Zucchini Salad might look elegantly simple, but it’s packed with rich flavors and textures that make it a treat any time of year. It’s a dish that proves healthy eating can be both delicious and stress-free.

I hope you enjoy customizing this vibrant recipe to fit your family’s tastes. Nothing beats gathering around a table with a colorful salad to share, reminding us of sunny afternoons and the joy of good food shared with loved ones.

So, give it a try! Your busy family will thank you, and you might just find this salad becoming a staple in your home.

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