Grilled Corn & Zucchini Salad

Summer’s bounty shines in this vibrant Grilled Corn & Zucchini Salad, a dish that’s as colorful as it is flavorful. Perfect for backyard barbecues, light lunches, or a refreshing side at dinner, this salad combines the smoky sweetness of grilled corn with tender zucchini, crisp bell peppers, juicy cherry tomatoes, and fragrant basil, all tied together with a simple balsamic and olive oil dressing. It’s fresh, easy to prepare, and celebrates the best of the season’s vegetables in every bite.

Why This Recipe Is a Must-Try

This Grilled Corn & Zucchini Salad is a definite crowd-pleaser for several reasons. First, the grilling process adds a delightful smoky depth that elevates the natural sweetness of the corn and zucchini, making every forkful burst with flavor. It’s also incredibly versatile—whether you’re serving it as a side dish or a light main course, it pairs beautifully with grilled meats or plant-based proteins alike.

Not only does it come together quickly, but it also features simple, wholesome ingredients that you likely have on hand during summer months. Plus, it’s a fantastic way to enjoy fresh produce with minimal fuss, making it perfect for busy weeknights or casual gatherings. If you love vibrant salads that don’t compromise on taste or texture, this recipe is a must-add to your culinary repertoire.

For those interested in exploring more delicious vegetable-forward dishes, you might enjoy the Briam Greek Vegetable Bake, which offers a Mediterranean twist on roasted veggies.

Ingredients

• 4 ears of corn, husked – Fresh corn is key for sweetness and crunch.
• 2 medium zucchinis, sliced – Choose firm zucchinis for the best texture.
• 1 red bell pepper, diced – Adds sweetness and vibrant color.
• 1 yellow bell pepper, diced – Complements the red pepper with brightness.
• 1 cup cherry tomatoes, halved – Juicy bursts of flavor.
• 1/4 cup fresh basil, chopped – Brings an aromatic and fresh herbaceous note.
• 1/4 cup olive oil – The base for our dressing and grilling.
• 2 tablespoons balsamic vinegar – Adds tang and depth to the dressing.
• Salt and pepper to taste – Essential for seasoning.

How To Make Grilled Corn & Zucchini Salad

Step 1: Prepare the Grill

Preheat your grill to medium-high heat. Whether you’re using a gas grill or charcoal, you want it hot enough to get a nice char on the vegetables without burning them.

Step 2: Grill the Corn

Brush the ears of corn lightly with olive oil and place them directly on the grill. Turn every few minutes until the kernels are tender and have charred spots all over, about 10-12 minutes. Once done, remove from the grill and let them cool slightly before slicing the kernels off the cob.

Step 3: Grill the Zucchini

Toss the sliced zucchini with a bit of olive oil, salt, and pepper. Place them on the grill and cook until tender with grill marks, about 3-4 minutes per side. Remove from heat.

Step 4: Combine the Vegetables

In a large bowl, add the grilled corn kernels, grilled zucchini slices, diced red and yellow bell peppers, and halved cherry tomatoes. Toss gently to combine.

Step 5: Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until emulsified.

Step 6: Finish the Salad

Pour the dressing over the vegetables and toss to coat evenly. Sprinkle the chopped fresh basil on top and give it one final gentle mix. Taste and adjust seasonings if necessary.

Step 7: Serve

Serve this salad warm, at room temperature, or chilled. It’s equally delicious with a crusty bread or alongside your favorite grilled protein.

Common Mistakes to Avoid

• Overcooking the corn or zucchini: Keep an eye on your grill to avoid burning or drying out the vegetables.
• Skipping the oil: Lightly oiling the vegetables before grilling helps prevent sticking and enhances flavor.
• Not seasoning enough: Salt and pepper are crucial to bring out the natural sweetness of the veggies and the tang of the dressing.
• Using dried herbs instead of fresh basil: Fresh basil adds a bright, aromatic finish that dried herbs can’t replicate.
• Grilling vegetables unevenly: Make sure slices are uniform in thickness to ensure even cooking.

Dietary Options

• Vegan: This recipe is naturally vegan, making it perfect for plant-based diets.
• Gluten-Free: All ingredients are gluten-free, ideal for those with gluten sensitivities.
• Dairy-Free: No dairy is used, so it suits dairy-free lifestyles.
• Low-Carb: While corn has natural sugars, the overall salad is low in carbs and high in fiber.
• Nut-Free: This recipe contains no nuts, safe for nut allergies.

Seasonal Variations

• Summer: Stick to the original recipe with fresh corn, zucchini, and colorful bell peppers.
• Fall: Substitute zucchini with grilled eggplant or roasted butternut squash for a heartier version.
• Spring: Add fresh peas or asparagus tips grilled alongside for a seasonal twist.
• Winter: Use roasted root vegetables like carrots and parsnips in place of zucchini and bell peppers.
• Herb swaps: Try fresh cilantro or mint instead of basil for a different flavor profile.

Storage & Make-Ahead

This Grilled Corn & Zucchini Salad is best enjoyed fresh to savor the smoky flavors and crisp textures. However, you can make it ahead and store it in an airtight container in the refrigerator for up to 2 days. The flavors actually meld nicely when chilled, but the zucchini may soften slightly. To revive freshness, let the salad sit at room temperature for 15 minutes before serving. Avoid adding the dressing until just before serving if you plan to store the vegetables separately.

FAQ

Can I use frozen corn instead of fresh corn?

While fresh corn delivers the best flavor and texture, you can use frozen corn if fresh ears aren’t available. Thaw and pat it dry before grilling or sautéing to achieve a similar smoky effect.

How do I prevent zucchini from sticking to the grill?

Make sure to oil both the zucchini slices and the grill grates well before cooking. Using a grill basket or skewers can also help keep zucchini from falling through.

Is it possible to make this salad without a grill?

Absolutely! You can roast the corn and zucchini under the broiler or use a grill pan on the stovetop. Just watch closely to avoid burning and achieve nice char marks.

What can I serve with Grilled Corn & Zucchini Salad?

This salad pairs wonderfully with grilled chicken, fish, or tofu. It also complements grain bowls or can be served alongside dishes like Cucumber Tomato Tahini Salad for a fresh Mediterranean-inspired meal.

Conclusion

Bright, flavorful, and bursting with the best of summer vegetables, this Grilled Corn & Zucchini Salad is a recipe you’ll return to time and again. Its simplicity is its strength—just a handful of fresh ingredients, a quick grill, and a tangy dressing combine to create a dish that’s both satisfying and light. Whether you’re cooking for a crowd or a solo lunch, this salad brings a fresh, smoky twist to your table that’s sure to impress. Give it a try this season and enjoy the vibrant taste of grilled goodness in every bite!

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