Grilled Corn And Zucchini Salad

Grilled Corn and Zucchini Salad: Sizzling summer flavors in every bite! Preheat your grill and get ready to devour this charred veggie delight. Try it tonight!

Summer’s sweetest flavors come together in this refreshing salad, where grilled corn and zucchini take center stage. A tangy dressing infused with garlic, apple cider vinegar, and Dijon mustard brings out the best in these smoky veggies, finished with a sprinkle of parsley and a crumble of feta, if you like.

Ready Time

40 mins


7 servings


  • 7 ears of corn, husked and silked
  • 1 1/2 pounds zucchini, sliced into 1/4-inch thick rounds
  • 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)


Preheat your grill to medium-high heat. Grill the corn ears for about 10-12 minutes, turning every 2-3 minutes until lightly charred.

Remove the corn from the grill and let it cool.

Grill the zucchini slices for about 3-4 minutes per side, until they’re tender and slightly charred. Remove the zucchini from the grill and let it cool.

In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.

Add the minced garlic and whisk until well combined. Once the corn is cool enough to handle, cut the kernels off the cob and add them to the bowl.

Add the grilled zucchini slices to the bowl as well.

Toss everything together until the vegetables are well coated with the dressing. Stir in the chopped parsley and crumbled feta cheese (if using).

Serve the salad warm or at room temperature, making sure to divide it evenly among 7 plates.


You can use any color bell peppers in place of zucchini if you prefer.

For a spicy kick, add some diced jalapenos to the bowl with the garlic.

If you want to make this recipe ahead of time, grill the vegetables a day in advance, then store them in the fridge overnight and assemble the salad just before serving.

Taste the dressing as you go and adjust the seasoning to your liking.

You can also add some protein like grilled chicken or tofu to make this salad more substantial.

If you don’t have apple cider vinegar, you can substitute it with balsamic or white wine vinegar, but keep in mind the flavor will be slightly different.

Don’t over-process the corn kernels or they’ll become mushy – stop once they’re just combined with the other ingredients.

Nutrional Value

  • Calories: 240
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 250mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 4g
Grilled Corn and Zucchini Salad
Grilled Corn and Zucchini Salad

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