Corn and Grilled Zucchini Salad
This corn and grilled zucchini salad is a vibrant, smoky summer side dish that comes together in under 30 minutes. Sweet charred corn kernels and tender grilled zucchini are tossed in a bright lemon dressing with fresh basil, crumbled feta, and a touch of honey for balance. It's light yet satisfying, endlessly versatile, and just as delicious warm, at room temperature, or straight from the fridge the next day.
Equipment
- Grill pan or cast iron skillet Or outdoor grill preheated to medium-high (about 400°F / 200°C)
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Tongs For flipping zucchini slices
- Small bowl or jar For mixing the dressing
- Whisk or fork
- Pastry brush (optional) For brushing oil and seasoning onto zucchini
- Microplane or zester For lemon zest
- Serving platter or large bowl
Ingredients
For the Salad
- 4 ears fresh corn husked; or 2½ cups fresh or thawed frozen corn kernels (about 375g)
- 2 medium zucchini about 1 lb / 450g total, sliced into ¼-inch rounds or lengthwise planks
- 3 tbsp extra virgin olive oil divided; about 45ml
- ½ tsp kosher salt divided
- ¼ tsp black pepper
- ¼ tsp garlic powder
For the Dressing
- 2 tbsp fresh lemon juice from about 1 lemon; about 30ml
- 1 tsp lemon zest from about 1 lemon
- ½ tsp honey or maple syrup
- ¼ tsp red pepper flakes optional; for a little heat
To Finish
- ¼ cup fresh basil leaves about 10g, torn or roughly chopped
- 2 tbsp crumbled feta cheese optional but recommended; about 20g
- 1 tbsp toasted pine nuts or pumpkin seeds optional, for garnish
Instructions
- If using fresh ears, stand each ear upright and slice downward with a sharp knife to remove the kernels; you should have about 2½ cups. If using frozen corn, thaw completely and pat dry with paper towels.
- Trim the ends from each zucchini and slice into ¼-inch rounds or lengthwise planks. Toss with 1½ tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder until evenly coated.
- Heat a grill pan or cast iron skillet over medium-high heat for 2 to 3 minutes, then cook the zucchini in batches for 3 to 4 minutes per side until grill marks appear and the edges are golden. Transfer to a plate and cut into bite-sized pieces if needed.
- In the same pan over medium heat, spread the corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until charred in spots, then stir and cook 2 minutes more. Season with a pinch of salt and remove from heat.
- In a small bowl, whisk together the remaining 1½ tablespoons olive oil, lemon juice, lemon zest, honey, remaining ¼ teaspoon salt, and red pepper flakes (if using) until combined. Taste and adjust seasoning as needed.
- Combine the grilled zucchini and charred corn in a large bowl, pour over the dressing, add the fresh basil, and gently toss to coat. Transfer to a serving platter and top with crumbled feta and toasted pine nuts or pumpkin seeds if desired.
Notes
- Preheat your grill pan for at least 2 to 3 minutes before adding the zucchini — a properly hot surface is essential for char marks and prevents sticking.
- Pat both the zucchini and any thawed frozen corn completely dry before cooking; moisture prevents browning and causes steaming instead of charring.
- Cook the zucchini in batches rather than crowding the pan — overlapping pieces will steam instead of sear.
- Always use freshly squeezed lemon juice in the dressing; bottled lemon juice lacks the brightness needed to make the flavors pop.
- For a Mexican-inspired version, swap basil for cilantro, add black beans and diced red onion, and replace feta with cotija cheese.
- Add diced ripe avocado just before serving for extra creaminess — this pairs especially well with the smoky corn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is excellent served cold the next day.
- If making ahead, store the dressing, grilled vegetables, and fresh basil separately and combine just before serving to prevent sogginess.
- To reheat, spread on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, or briefly toss in a skillet over medium heat.
- Do not freeze this salad — the zucchini becomes mushy after thawing and the texture is unpleasant.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 24gProtein: 5gFat: 13gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 310mgPotassium: 480mgFiber: 3gSugar: 7gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 6mg
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