This vibrant grilled zucchini and corn salad is a perfect summer side dish, featuring charred zucchini, sweet corn, fresh arugula, and a sprinkle of cheese.
It’s a fantastic way to use seasonal produce and get a delicious meal on the table quickly, whether you’re grilling out or just looking for a light, flavorful side.
You’ll find this recipe to be incredibly versatile and easy to adapt to what you have on hand, making it a go-to for busy weeknights or casual gatherings. The combination of smoky grilled vegetables, peppery arugula, and savory cheese creates a balanced and satisfying dish that everyone will enjoy.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Grilled Zucchini and Corn Salad
- Total Time: 25-27 minutes
- Yield: 4 servings 1x
Description
This vibrant grilled zucchini and corn salad is a perfect summer side dish, featuring charred zucchini, sweet corn, fresh arugula, and a sprinkle of cheese. It’s a fantastic way to use seasonal produce and get a delicious meal on the table quickly, whether you’re grilling out or just looking for a light, flavorful side. You’ll find this recipe to be incredibly versatile and easy to adapt to what you have on hand, making it a go-to for busy weeknights or casual gatherings. The combination of smoky grilled vegetables, peppery arugula, and savory cheese creates a balanced and satisfying dish that everyone will enjoy.
Ingredients
Instructions
1. Prepare the zucchini and corn for grilling: Wash the zucchini thoroughly and trim off both ends. Slice the zucchini lengthwise into 1/4-inch thick planks. Shuck the fresh corn, removing all silk threads. Lightly brush the zucchini planks and corn cobs with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Preheat your grill: Heat an outdoor grill or a grill pan over medium-high heat. You want it hot enough to create nice grill marks but not so hot that it burns the vegetables before they cook through.
3. Grill the zucchini: Place the seasoned zucchini planks directly on the hot grill. Cook for 2-3 minutes per side, or until they are tender-crisp and have distinct char marks. The zucchini should be slightly softened but still hold its shape. Remove from the grill and set aside on a cutting board.
4. Grill the corn: Place the shucked corn cobs on the grill. Cook for 5-7 minutes, rotating frequently, until the kernels are tender and lightly charred in spots. You’ll see some kernels turn a deeper yellow and develop a slightly smoky aroma. Remove from the grill and set aside to cool slightly.
5. Prepare the corn kernels: Once the grilled corn is cool enough to handle, stand each cob upright in a large bowl. Carefully use a sharp knife to cut the kernels off the cob, working your way around the cob. Discard the cobs.
6. Assemble the salad: In a large serving bowl, combine the fresh arugula. Chop the grilled zucchini planks into bite-sized pieces and add them to the bowl with the corn kernels.
7. Dress and finish: Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the salad. Gently toss everything together to combine. Finally, sprinkle the crumbled feta or goat cheese over the top. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: side dish
- Method: grilling
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: grilled, zucchini, corn, salad, summer, vegetarian, healthy, quick, easy, side
What You’ll Love About This Quick And Easy Recipe
This grilled zucchini and corn salad is a true winner for many reasons. First, it’s incredibly quick to prepare, making it ideal for those busy weeknights when you want something fresh and homemade but don’t have a lot of time. The grilling process adds a wonderful smoky depth to the vegetables that you just can’t get any other way, transforming simple ingredients into something special. It’s also a fantastic way to use up an abundance of summer zucchini and corn, which are often at their peak flavor and most affordable during the warmer months.
This recipe is perfect for families because it’s packed with fresh vegetables in a way that’s appealing, even to picky eaters, thanks to the sweetness of the corn and the savory cheese. It works wonderfully as a light lunch, a vibrant side dish for any grilled protein like chicken or fish, or even as a potluck contribution. It’s naturally gluten-free and can easily be made vegetarian, making it suitable for a variety of dietary needs. Serve it at your next backyard barbecue, a casual family dinner, or as a healthy addition to your meal prep rotation.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses fresh, seasonal produce combined with a few pantry staples to create a balanced and flavorful salad. The beauty of this dish lies in the simplicity of its components, allowing the natural flavors of the grilled vegetables to shine through.
INGREDIENTS:
- 2 medium zucchini, about 1 pound total
- 2 ears of fresh corn, shucked
- 2 tablespoons olive oil, plus more for dressing
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 5 ounces fresh arugula
- 1/2 cup crumbled feta cheese or goat cheese
- 2 tablespoons fresh lemon juice
When selecting your zucchini, look for firm, unblemished ones that are medium in size, as larger zucchini can sometimes be watery. For the corn, fresh is best for grilling, but if it’s not in season, you can use frozen corn kernels (thawed and patted dry) and sauté them in a pan for a similar charred effect, though grilling whole ears adds a unique smoky flavor. The type of cheese is flexible; feta offers a salty, tangy bite, while goat cheese provides a creamier, milder tang. Feel free to use a different crumbly cheese you enjoy, such as cotija or even a shaved Parmesan for a different profile. For the olive oil, a good quality extra virgin olive oil will enhance the overall flavor of the dressing.
Time Needed From Start To Finish
This salad comes together quite quickly, making it an excellent choice for a fast and fresh meal.
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-27 minutes
The prep time includes slicing the zucchini, shucking the corn, and gathering the rest of your ingredients. The cook time accounts for grilling the zucchini and corn until they are tender and slightly charred. This efficient timeline means you can have a delicious and healthy meal on the table in under half an hour, perfect for busy weeknights.
How To Make It Step By Step With Visual Cues
Making this grilled zucchini and corn salad is straightforward, even for beginner cooks. The key is to get a good char on the vegetables without overcooking them, which adds a wonderful smoky flavor and tender texture. Follow these steps for a perfect result every time.
- Prepare the zucchini and corn for grilling: Wash the zucchini thoroughly and trim off both ends. Slice the zucchini lengthwise into 1/4-inch thick planks. Shuck the fresh corn, removing all silk threads. Lightly brush the zucchini planks and corn cobs with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Preheat your grill: Heat an outdoor grill or a grill pan over medium-high heat. You want it hot enough to create nice grill marks but not so hot that it burns the vegetables before they cook through.
- Grill the zucchini: Place the seasoned zucchini planks directly on the hot grill. Cook for 2-3 minutes per side, or until they are tender-crisp and have distinct char marks. The zucchini should be slightly softened but still hold its shape. Remove from the grill and set aside on a cutting board.
- Grill the corn: Place the shucked corn cobs on the grill. Cook for 5-7 minutes, rotating frequently, until the kernels are tender and lightly charred in spots. You’ll see some kernels turn a deeper yellow and develop a slightly smoky aroma. Remove from the grill and set aside to cool slightly.
- Prepare the corn kernels: Once the grilled corn is cool enough to handle, stand each cob upright in a large bowl. Carefully use a sharp knife to cut the kernels off the cob, working your way around the cob. Discard the cobs.
- Assemble the salad: In a large serving bowl, combine the fresh arugula. Chop the grilled zucchini planks into bite-sized pieces and add them to the bowl with the corn kernels.
- Dress and finish: Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the salad. Gently toss everything together to combine. Finally, sprinkle the crumbled feta or goat cheese over the top. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Easy Variations And Serving Ideas That Fit Real Life
This grilled zucchini and corn salad is incredibly versatile and can be adapted to suit various tastes and occasions. For a heartier meal, consider adding grilled chicken, shrimp, or even some black beans to make it a main course. If you want to boost the protein, a handful of toasted nuts like pecans or walnuts would add a lovely crunch and richness.
To make it more kid-friendly, you can reduce the amount of arugula and instead add some cooked pasta shapes or quinoa to make it a more substantial and familiar dish. Kids often enjoy the sweetness of corn, and the grilled zucchini can be cut into fun shapes. You could also offer the cheese on the side for those who prefer to add their own.
For a party or buffet, this salad is a fantastic option because it holds up well and looks beautiful. You can prepare the grilled vegetables ahead of time and assemble the salad just before serving. Consider adding other grilled vegetables like bell peppers or cherry tomatoes for extra color and flavor. A light vinaigrette made with apple cider vinegar and a touch of honey could be a nice alternative to the lemon juice and olive oil dressing. A sprinkle of fresh herbs like chopped basil or mint would also brighten the flavors.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few common pitfalls. Knowing what to watch out for can help you achieve perfect results with this grilled zucchini and corn salad every time.
One common mistake is overcrowding the grill. When you put too many vegetables on the grill at once, the temperature drops, and the vegetables steam instead of charring. This results in soggy, rather than smoky and tender, zucchini and corn. To avoid this, grill the zucchini and corn in batches if necessary, ensuring there’s enough space between each piece.
Another slip-up is overcooking the zucchini. Zucchini cooks quickly, and if left on the grill for too long, it can become mushy. Keep a close eye on it, aiming for tender-crisp with nice grill marks. Two to three minutes per side is usually sufficient.
Not seasoning enough is another common issue. Zucchini and corn, while flavorful, benefit greatly from a good seasoning of salt and pepper before grilling. Don’t be shy; this helps to draw out their natural sweetness and enhances the smoky flavor from the grill. You can always add more at the end, but a good base seasoning is crucial.
Finally, dressing the salad too early can lead to soggy arugula. Arugula is delicate and will wilt quickly once dressed. For the best texture, always add the dressing and cheese just before you plan to serve the salad. If you’re making it ahead, keep the grilled vegetables, arugula, and dressing separate and combine them right before serving.
How To Store It And Make It Ahead Without Ruining Texture
This grilled zucchini and corn salad is best enjoyed fresh, especially because of the delicate arugula. However, you can certainly prepare components ahead of time to make assembly quick and easy.
To make ahead, grill the zucchini and corn up to 1-2 days in advance. Once grilled, let them cool completely, then chop the zucchini and cut the kernels off the corn cobs. Store the grilled zucchini and
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
