This grilled zucchini and corn salad is bursting with layers of flavor! Brushed with a smoky, spicy rub, it's grilled for a light char and then finished with a drizzle of fresh basil lime dressing. The perfect summer salad you can whip up in minutes!
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This is my go-to summer BBQ side dish and one of the reasons I look forward to grilling season! It’s the perfect way to use up fresh garden veggies in season.
It pairs well with grilled BBQ chicken, smoked ribs, and blue cheese potato salad!
📖Why My Recipe Works
- Base Flavor- This recipe uses a lighter version of the marinade from my corn ribs recipe, adding an extra layer of flavor before it hits the grill.
- Sweet and Savory Flavors- The honey from the vinaigrette complements the smoky char from the grilled corn and zucchini. You can swap the dressing out with basil balsamic vinaigrette.
🧾Ingredient Notes
- Zucchini- Choose a firm, medium-sized zucchini. Summer squash will be the best substitute in a pinch.
- Sweet Corn - Fresh corn on the cob for the best flavor from the grill.
- Tomatoes- I prefer cherry or grape tomatoes but you can also do diced tomatoes during peak tomato season.
- Spice Rub- Don't skip the marinade; it adds a smoky base flavor. You can skip cayenne pepper if you want a mild version.
- Basil- Don't skip and use fresh basil leaves.
- Honey- Substitute with maple syrup or sugar.
- Garlic- You can use roasted garlic for a mellow flavor.
- Lime Juice- Substitute with lemon juice or apple cider vinegar.
⏲️How to Make Zucchini Corn Salad
- Brush the corn and zucchini with the spice mixture. Let it sit for 5-10 minutes to absorb all the flavors.
- Once the grill is heated on high, grill the zucchini and corn. Grill the corn until it develops a slight char, and the zucchini just until crisp tender.
- Whisk the dressing ingredients together in a bowl. Taste and adjust the flavors to your taste.
- It's important to let the corn and zucchini cool before assembling the salad. If it's too warm, the tomatoes will get mushy, and you'll have a soggy salad.
- Toss the salad with the dressing and serve at room temperature while fresh and vibrant!
👩🏻🍳 Expert Tip
Avoid overcooking the zucchini and corn. You want them to stay firm. The zucchini needs to have a little crunch to it.
You're just giving them a quick kiss from the flame for smokiness, but they should stay crisp so the salad holds up.
More Summer Salad Recipes
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📖 Recipe Card
Grilled Corn and Zucchini Salad with Tomatoes
Ingredients
- 2 Tablespoons olive oil
- 1 lime zest and juice
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 4 ears corn husked
- 2 small zucchini or 1 medium cut into quarters lengthwise, about ⅕ pounds
- 2 cups cherry tomatoes cut in half
Basil Lime Dressing
- 2 Tablespoons minced basil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ cup lime juice 1-2 fresh limes
- 1½ Tablespoon honey
- 2 tablespoon olive oil
- 2 garlic cloves minced
Instructions
- Preheat your grill to a medium-high heat (or use a grill pan).
- Mix together the olive oil, lime juice and spices to make a seasoning paste for the vegetables. Brush on corn and zucchini.2 Tablespoons olive oil, 1 lime, 1 Tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, 4 ears corn, 2 small zucchini
- Whisk all the dressing ingredients together and set aside.½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon cumin, ¼ cup lime juice, 1½ Tablespoon honey, 2 tablespoon olive oil, 2 garlic cloves
- Grill the corn for the 6 minutes and the zucchini for 4 minutes, rotating often. The zucchini shouldn't be mushy, better to under cook than overcook. Remove from grill and allow to cool to touch.
- Once cooled cut the corn kernels off the cob. Slice the zucchini into ¼ inch slices. Toss together with the cherry tomatoes, fresh basil, and dressing. Serve immediately.2 cups cherry tomatoes, 2 Tablespoons minced basil
Equipment
- Grill, gas or charcoal
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