Grilled Zucchini Corn Salad
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Bright, fresh, and bursting with summer flavor - this Grilled Corn Zucchini Salad is the side dish you'll make on repeat all season long. Sweet corn, smoky grilled zucchini, crisp romaine, juicy tomatoes, and a tangy feta-lemon dressing come together in a salad that's as beautiful as it is delicious.
Perfect for cookouts, potlucks, or a simple weeknight dinner side, this salad tastes like summer on a plate.
Recipe Overview
- Flavor: Smoky, sweet, tangy, and herb-fresh
- Texture: Crisp lettuce, juicy tomatoes, tender zucchini, and sweet corn kernels with creamy feta dressing
- Time: About 25 minutes from start to finish
- Servings: 4 to 6 as a side
- Best For: Summer gatherings, BBQs, light lunches, or as a side for grilled chicken or baked fish and vegetables.
What I Love About This Salad
- The flavor combo: Grilled corn's sweetness pairs perfectly with smoky zucchini and the briny tang of feta.
- The dressing: A quick blend of feta, lemon, and Dijon makes a creamy, flavor-packed drizzle without mayo.
- Make-ahead friendly: Grill the veggies and prep the dressing ahead; toss just before serving.
- Versatile: Works as a side or a main with added protein.
Key Ingredients
- Corn on the cob - Fresh summer corn delivers the sweetest flavor and juiciest kernels. Choose ears with bright green husks and plump, tightly packed kernels.
- Zucchini - Mild and tender when grilled, zucchini soaks up smoky flavor beautifully. Look for firm, glossy squash without soft spots.
- Scallions - Also called green onions, they add a mild, fresh onion bite that balances the sweetness of the corn.
- Olive oil - Helps vegetables caramelize on the grill and adds richness to the dressing.
- Romaine lettuce - Crisp and sturdy, romaine holds up well to the warm grilled vegetables without wilting quickly.
- Cherry tomatoes - Juicy bursts of sweetness; mixing red and yellow varieties adds extra color and visual appeal.
Dressing Ingredients
- Feta cheese - Creamy, tangy, and salty; it blends into a smooth, flavorful dressing without needing mayo.
- Olive oil - A good-quality extra virgin olive oil gives the dressing a fruity depth of flavor.
- Lemon (zested and juiced) - Fresh lemon juice brightens the salad, while the zest adds concentrated citrus aroma.
- Garlic cloves - Raw garlic gives the dressing a sharp, savory edge; adjust to taste if you prefer a milder flavor.
- Dijon mustard - Adds tang, a bit of heat, and helps emulsify the dressing.
- Fresh cilantro - Brings a fresh, herbaceous note that complements the grilled vegetables and feta.
See recipe card for quantities.
How to Make This Grilled Corn Zucchini Tomato Salad
- Step 1: Heat a grill or grill pan over medium-high heat. Brush the corn and zucchini with olive oil; season with salt and pepper.
- Step 2: Grill, turning occasionally, until corn is browned in spots and zucchini has grill marks and is tender, about 10 minutes (timing will vary by grill heat).
- Step 3: Transfer grilled vegetables to a cutting board to cool slightly. Cut corn kernels from the cob and chop zucchini into bite-sized pieces.
- Step 4: In a blender, combine feta, olive oil, lemon zest and juice, garlic, and Dijon. Blend until smooth. Fold in cilantro. Thin with a splash of water if needed. Taste and adjust seasoning.
Step 5: In a large bowl, add lettuce, grilled corn, zucchini, scallions, and cherry tomatoes. Drizzle with dressing, tossing gently to coat. Add more dressing as desired. Taste and adjust salt and pepper before serving.
Variations
- Try a different cheese: Goat cheese or queso fresco are great alternatives.
- Add avocado: For extra creaminess and healthy fats.
- Swap herbs: Basil, parsley, or mint also pair beautifully.
- Make it a meal: Top with grilled shrimp, chicken, or salmon, like in our easy salmon salad recipe!
Serving Ideas
- Use leftovers as a topping for grain bowls or wraps.
- Serve alongside grilled meats (like this Grilled Chicken Marinade) or with fish for a fresh summer side.
- Pair with crusty bread (like this 1-hour homemade French bread or this favorite no knead rosemary bread) for a light lunch.
See this grilled corn salad with feta for another grilled salad idea!
Recipe FAQs
Yes! Grill the vegetables and make the dressing up to a day ahead. Store separately and toss just before serving to keep the lettuce crisp.
Fresh corn is best for grilling, but you can use thawed frozen corn in a pinch. Sauté in a skillet, like in this easy sauteed corn recipe, to get a little char before adding to the salad.
A grill pan works well indoors. You can also roast the vegetables in the oven at 425°F for about 15 minutes.
More Salad Recipes to Try
Looking for other recipes like this grilled corn and zucchini salad? Try these:
Pairing
These are my favorite dishes to serve with corn salad:
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Grilled Corn Zucchini Salad Recipe
Equipment
Ingredients
- 4 ears corn on the cob shucked and silks removed
- 2 zucchini cut into quarters and chopped into ½ inch pieces
- 1 bunch scallions ends trimmed
- 2 tablespoon olive oil
- salt and pepper to taste
- 1 head romaine lettuce cut into 1-inch pieces
- 1 cup cherry tomatoes halved
For the Dressing
- 4 ounces feta cheese crumbled
- ⅓ cup olive oil
- 1 lemon zested and juiced
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- ¼ cup roughly chopped cilantro
Instructions
- Heat a grill or grill pan over medium-high heat. Brush the corn and zucchini with olive oil and season with salt and pepper. Transfer to the grill and cook, turning occasionally, until corn kernels are browned in spots and the zucchini has grill marks and is tender, about 10 minutes (depending on the grill heat).
- Transfer the vegetables to a cutting board and let them cool. Cut the corn kernels from the cob and cut the zucchini into bite-sized pieces. Chop the romaine lettuce, scallions, and half the tomatoes.
- Make the dressing: In a blender, combine the feta, olive oil, Dijon, lemon zest and juice, and garlic. Fold in the cilantro. If needed, thin the dressing with a splash of water. Taste and adjust seasoning.
- Assemble the salad: In a large bowl, add the lettuce, corn, zucchini, scallions, and cherry tomatoes. Toss with the dressing. I like to add half, and then more if needed. Taste and adjust for seasoning before serving!
Notes
- Grilling Tips: For the best flavor, grill vegetables over medium-high heat until lightly charred but still tender.
- Dressing Consistency: If the feta dressing is too thick, add a splash of water or lemon juice to thin.
- Make Ahead: Grill vegetables and make dressing up to 1 day ahead; store separately and toss with lettuce and tomatoes just before serving.
- Herb Swaps: Cilantro can be replaced with fresh basil, parsley, or mint for a different flavor profile.
- Protein Boost: Turn this into a main dish by adding grilled shrimp, chicken, or salmon.
- No Grill? Use a grill pan indoors or roast vegetables at 425°F for about 15 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
When it comes to salads, a grilled salad is something special— especially when the corn is fresh and the zucchini is vine ripened. This salad hits all my favorite elements of the season. The dressing brings it all together!