Name: Grilled Corn & Zucchini Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 small zucchinis, (ends removed and cut into 4 long wedges (lengthwise)); Olive oil or avocado oil, (for brushing zucchini); Kosher salt and black pepper, (to taste); 2 large ears of corn, (shucked); 4 cups arugula or chopped spinach; 1 to 2 avocados, (chopped); 2 green onions, (sliced); 1/2 cup queso fresco; Cilantro Lime Vinaigrette

This grilled corn and zucchini salad with cilantro lime vinaigrette is a fresh, 20-minute summer side dish. Perfect for BBQs and easy dinners!

When summer hits, I turn to salads that make the most of the season's produce. This grilled corn and zucchini salad is one I come back to again and again. It starts with sweet corn and zucchini straight from the garden, charred on the grill until smoky. Then I toss them with peppery arugula, creamy avocado, sliced green onions, and crumbles of queso fresco. A cilantro lime vinaigrette ties everything together. It's fresh, tangy, and exactly what I want on a hot evening.

Why You’ll Love This Grilled Corn & Zucchini Salad

Ready in 20 minutes from start to finish, so you can get dinner on the table fast.
The smoky char from the grill pairs perfectly with creamy avocado and tangy queso fresco.
Uses summer's best produce in a light, satisfying salad that works as a side or a light main.

Key Ingredients for This Grilled Vegetable Salad

Zucchini: Small to medium zucchini work best here. Large, overgrown ones have more seeds and can be watery. Cut into wedges lengthwise for even grilling.
Sweet corn: Fresh sweet corn is ideal for the best flavor and texture. Look for ears with bright green husks and plump kernels.
Queso fresco: This mild, crumbly Mexican cheese adds a salty, creamy contrast. Cotija or feta are good substitutes. For a dairy-free salad, simply omit it.

Kitchen Tools You’ll Need for This Salad

Outdoor grill or grill pan, for charring the vegetables.
Tongs, to safely turn the corn and zucchini on the hot grates.
Large cutting board, for resting and chopping the grilled vegetables.
Sharp knife, to easily cut the zucchini and remove corn kernels.
Large bowl, for tossing the salad.
Pastry brush, to evenly coat the zucchini with oil.

Tips for Grilling the Vegetables for This Salad

For the best texture, cut your zucchini into four long wedges rather than rounds. This gives you more surface area for grill marks and keeps the pieces from falling through the grates. Brush them with oil and season with salt and pepper before grilling. Start the corn first since it takes longer to char. When the corn is about halfway done, add the zucchini wedges. Cook them for 2 to 3 minutes per side, just until tender with nice char marks, not mushy. Let everything rest on a cutting board for 5 minutes before chopping. That short rest makes the kernels easier to cut off the cob and keeps the zucchini from turning to mush.

Expert Advice for a Perfect Grilled Vegetable Salad

For even char on the corn, turn it every couple of minutes with tongs. The kernels should be dark in spots but not burnt all over. When grilling zucchini, look for distinct grill marks and a slight give when pressed. That's when it's tender without being mushy. If you're making this salad ahead, grill the vegetables and let them cool, then store them separately from the arugula and avocado. Toss everything together just before serving so the greens stay crisp and the avocado doesn't brown. The vinaigrette's lime juice helps slow browning, so you can dress the salad right away if you're serving it within an hour.

Simple Variations for This Corn and Zucchini Salad

If you don't have arugula, chopped spinach makes a milder substitute. When fresh sweet corn isn't in season, frozen corn works too, just thaw it and pat dry before grilling, or char it in a dry skillet. For a dairy-free version, simply leave out the cheese; the salad still has plenty of flavor from the smoky vegetables and tangy dressing.

What to Serve with This Fresh Summer Side Dish

This salad works as a side for just about any grilled protein. I especially like it with honey mustard chicken or steak kabobs. Lemon butter chicken and turkey burgers are also great choices. For something lighter, try it alongside Greek chicken kabobs or a simple lemon spaghetti. And if you're making grilled chicken sandwiches, this salad is a perfect side.

How to Store Leftover Summer Salad

Leftover salad keeps in an airtight container in the fridge for up to 2 days. The vinaigrette can be stored separately in a jar for up to 1 week. Give it a good stir before using.

Can You Freeze This Grilled Vegetable Salad?

This salad is best enjoyed fresh. Freezing will cause the arugula to wilt, the avocado to turn mushy, and the zucchini to lose its texture. If you have leftovers, store them in the fridge and eat within two days.

How to Reheat This 20 Minute Salad (If You Want To)

This salad is meant to be served cold or at room temperature. Reheating will wilt the arugula and make the avocado unpleasantly soft. If you prefer a warm salad, you can skip the cooling step and serve the grilled vegetables immediately, but the recipe as written is designed for a cool, refreshing dish.

Recipe

Grilled Corn & Zucchini Salad

5/5 (6 ratings)

Pin recipe

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 6 servings
Cuisine: Mexican

Ingredients

3 small zucchinis, (ends removed and cut into 4 long wedges (lengthwise))
Olive oil or avocado oil, (for brushing zucchini)
Kosher salt and black pepper, (to taste)
2 large ears of corn, (shucked)
4 cups arugula or chopped spinach
1 to 2 avocados, (chopped)
2 green onions, (sliced)
1/2 cup queso fresco
Cilantro Lime Vinaigrette

Instructions

Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.
When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.
Add the zucchini when the corn is halfway done, cook for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.
Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.
In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.
Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine. Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed. Serve.