Grilled Corn & Zucchini Salad
This Grilled Corn & Zucchini Salad is fresh, smoky, and bursting with summer flavors. Perfect for quick, vibrant meals or a colorful side dish!
Equipment
- Grill
- Large Bowl
- Small Bowl
- Brush
Ingredients
- 4 ears corn husked
- 2 medium zucchinis sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat. Whether using gas or charcoal, ensure it’s hot enough to char vegetables without burning.
- Brush ears of corn lightly with olive oil and place on the grill. Turn every few minutes until kernels are tender with charred spots, about 10-12 minutes. Remove and let cool slightly before slicing kernels off the cob.
- Toss sliced zucchini with olive oil, salt, and pepper. Grill until tender with grill marks, about 3-4 minutes per side. Remove from heat.
- In a large bowl, combine grilled corn kernels, grilled zucchini slices, diced red and yellow bell peppers, and halved cherry tomatoes. Toss gently to combine.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified.
- Pour dressing over vegetables and toss to coat evenly. Sprinkle chopped fresh basil on top and gently mix. Adjust seasoning if needed.
- Serve warm, at room temperature, or chilled. Enjoy with crusty bread or alongside grilled protein.
Notes
- Lightly oil vegetables and grill grates to prevent sticking and enhance flavor.
- Use fresh basil for the best aromatic finish; avoid dried herbs.
- Store salad in an airtight container in the refrigerator for up to 2 days; let sit at room temperature before serving to revive freshness.