Grilled Corn and Zucchini Salad with Tomatoes
Every bite of this grilled zucchini corn salad is a delicious mix of smoky char, crisp veggies, and a bright, zesty flavor from the basil lime dressing. A fresh summer salad for your summer BBQs, potlucks, and lunch!
Servings: 4
Calories: 180kcal
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.
- Whisk all the dressing ingredients together and set aside.
- 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.
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